Fish Kebabs and Tomato Couscous

INGREDIENTS

for the Fish Kebabs
500g fresh fish fillets – I used salmon (cubed)
2-3 sweet bell peppers – red / yellow / orange (cut coarsely)
large red onion (cut into wedges) or 4 handfuls of olives
olive oil
sea salt, seaweed salt or Adobo seasoning
black peppercorns

for Tomato Couscous
300g couscous
½ tbs garlic puree
400g tin of chopped tomatoes
sea salt to taste
olive oil

EQUIPMENT

8-12 bamboo skewers (soaked in water for 1 hour)

METHOD

Place fish, peppers, onion in a container, season with olive il, salt and freshly ground pepper and leave aside for a longer while.
In meantime heat olive oil on a large frying pan, stir in couscous, when hot add tomatoes from the tin, garlic puree and stir fry till all liquid is absorbed and couscous ready. Season with salt to taste.
Stick fish, peppers, onions on skewer and grill for about 10 minutes at 180°C (356°F).
Serve with couscous.

Make 4 (light) servings.

Your thoughts…

  1. I like the rich colour that the tomatoes give to the couscous.

  2. I always find couscous very dry and bland. Do the tomatoes give it a moister feel in the mouth? I can imagine it has great flavour.

  3. Thank you for the comments :)

    Amelita – Yes tomatoes add a little bit moister and the same olive oil… this is one of my favourites way to eat couscous except the
    Cucumber, Pepper, Basil & Oregano Couscous
    http://www.coffeeandvanilla.com/?p=830

  4. I should do salmon like this sometimes. It’s a pretty presentation.

  5. What great presentation Margot it is known we feast with our eyes and this certainly is a feast :D

    Rosie x

  6. So enticing…I agree, this is a lovely feast for all the senses :)

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