Fish Chemoula with Fruity Cous Cous

Fish is definitely one of my favourite ingredients in different meal combinations. Its tender flavour and unique smell of sea are not the only reason fish is so popular. Most fish types are loaded with healthy fats, good proteins, and antioxidants. Their health benefits are something everybody agrees on. A drizzle of olive oil in this protein and fiber-packed recipe will add some more flavour and protect your heart and blood vessels.

A perfect option for the entire family!


  • 500gm sword fish
  • Pinch of cayenne pepper
  • 1 tablespoon chopped fresh coriander
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, crushed
  • Juice of one lemon
  • 1 teaspoon paprika
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper

For the couscous:

  • 1 cup couscous
  • 1/4 cup dried peaches finely chopped
  • 1/4 cup seedless raisins
  • 185gm tomatoes, chopped
  • 1 tablespoon chopped fresh coriander

To garnish:

  • A few springs or fresh coriander


To make the marinade put the cayenne pepper, fresh ground coriander, cumin, garlic, lemon juice, paprika and parsley in a shallow dish and stir until smooth. Season with pepper to taste.

Add the fish to the marinade and turn until coated all over, rubbing the marinade in gently. Cover and chill for two hours.

Put the ouscous into a pan and pour over 1½ cups of boiling water. Cover and leave for five minutes to fluff up.

Stir the peaches, raisins, tomatoes and coriander into the couscous. Adjust the seasoning to taste, over and put aside.

Heat the griller to medium. Grill the fish for 3-4 minutes on each side. Serve on top of the fruity couscous, garnished with few springs of coriander. Serves 4.

Place the chickpeas in a bowl and cover with plenty of cold water. Cover and set aside overnight to soak. Place the burghul in a fine sieve and rinse under cold running water. Drain. Place in a small bowl and set aside for 30 minutes.

Drain the chickpeas and place in the bowl of a food processor with the burghul, onion, parsley, flour, coriander, baking powder, garlic and pepper. Process until combined and finely chopped.

Shape tablespoonfuls of mixture into round 1.5 cm thick patties.

Heat a large non stick frying pan over medium heat. Cook half the patties for 2-3 minutes each side, until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining patties.

Serve felafels hot or at room temperature with salsa and a large mixed salad.

Healthy Recipes

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