Marinated Kingfish Skewers with Herbed Couscous
Serves 2 - Prep time 10 mins - Cook ti,e 10 mins
650g Kingfish, de boned and diced into 2cm cubes
1/2 cup natural yoghurt
2 tbsp lemon juice
Cracked Black Pepper
NOTE: Check with your fish monger for alternatives to kingfish if unavailable.
1 cup chicken stock, boiling
1 cup couscous
1 tbsp currants
1/4 cup chopped flat leaf parsley
1 tbsp chopped mint
1 tbsp melted butter
1 tbsp lemon juice
1/3 cup slivered almonds, toasted
Soak bamboo skewers in water for at least 30 mins,
Thread the diced Kingfish onto the skewers.
Combine the yoghurt, lemon juice, Henry Langdon Smoked Paprika & Basil Sea Salt Rub and cracked pepper in a flat dish. Add the skewers and gently turn until all the fish is coated with the yoghurt mixture. Cover and refrigerate while you make the couscous.
Add the couscous and currants to the boiling chicken stock, then remove from the heat. Cover and stand for 2 minutes then fluff with a fork. Add the parsley, mint, butter, lemon juice and half the almonds and gently combine all ingredients.
Oil the pre heated BBQ plate and cook the kebabs on a moderate heat for 1-2 mins each side or until cooked.
Place the couscous onto a serving platter then arrange the skewers on top and garnish with remaining almonds.