Citrus fish kebabs with couscous

Serves: 4

Time to make: 20 mins

Ingredients

skewers
4-6 fish steaks (600g)
2 lemons, juice and zest
2 tablespoons oil
4 tablespoons freshly chopped parsley
1 teaspoon Morroccan seasoning
1 ½ cups couscous
1 ½ cups vegetable stock
selection of salad vegetables such as capsicum, cherry tomatoes and spring onions, to serve
lemon wedges, to serve
2 tablespoons honey, warmed

Instructions

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1 Preheat the grill. Cut fish into even-sized chunks. Mix lemon juice and zest, oil, half the parsley and Moroccan seasoning together. Coat fish evenly with marinade.

2 Thread fish on skewers – 8 small sticks or 4 longer ones. Set to one side for 5 minutes.

3 Place couscous in a large bowl. Heat stock and pour over couscous. Cover with a lid while cooking kebabs. Grill fish for 4-5 minutes either side.

4 Remove lid from couscous. Fluff couscous with a fork. Stir leftover parsley through couscous. Serve kebabs on couscous with salad, a squeeze of lemon and honey drizzled over.

Nutrition Info (per serve)

Calories 483 cal

Kilojoules 2020 kJ

Protein 41 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 16 g

Dietary fibre 5 g

Sodium 860 mg

Calcium 80 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.