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Fish Kebabs with Couscous

Serves: 4


1kg kingfish or any firm fish fillets cut into chunks
3 bay leaves
1/3 cup lemon juice
1/3 cup olive oil
2 red peppers (capsicum) deseeded and cut into chunks¯
5 firm tomatoes cut into wedges or 20 cherry tomatoes
2 red onions cut onto wedges

2 cups instant couscous
2 cups boiling water

Yoghurt Dressing
1 cup plain yoghurt
1 tbsp parsley, finely chopped
1 tbsp mint, finely chopped
3 tsp lemon juice
Pinch of paprika


  1. Put the fish chunks into a bowl with the bay leaves, lemon juice and olive oil, toss to coat. Cover and refrigerate for 2 hours.

  2. Soak 12 bamboo skewers in water for 30 minutes to prevent burning whilst cooking, or if you have metal skewers they will work perfect.

  3. In a bowl whisk together the yoghurt dressing ingredients and refrigerate until needed.

  4. Thread fish, peppers, tomatoes and onions onto skewers alternating as you go.

  5. Place the couscous in a bowl, add the boiling water and stir gently. Cover and leave for 5 minutes. Fluff with a fork and season to taste with salt and pepper.

  6. Cook the kebabs on a hot BBQ for 10 minutes, basting with the marinade as they cook. The vegetables should be slightly charred and the fish should be opaque, when ready.

  7. Serve the kebabs on a bed of couscous drizzled with yoghurt dressing and a side salad. ENJOY!