Ingredients
325g fresh halibut off the bone or cod loin
6 sundried tomatoes, halved
1 tbspns of Greek yoghurt
1 tbspn harissa paste
Juice of ½ lemon
150g couscous
1 ½ tbspns red wine vinegar
1 tbspn caster sugar
5g melted Flora Buttery
1 small handful in total of coriander, flat parsley & mint, roughly chopped
Pepper for seasoning
1 lemon cut into wedges to serve
Method
Dice the fish into large chunks, all of equal size, and thread them onto the skewers, alternating with the sundried tomatoes.
Mix the yoghurt with the harissa paste & the lemon juice. Roll the skewers in the marinade and allow marinade for up to 30 minutes.
Meanwhile, to make the couscous, place in a bowl, just cover the grains with boiling water. Cover the top of the bowl with cling film and sit somewhere warm for 10 minutes whilst the couscous absorbs the water.
Meanwhile grill the fish under a medium grill for 5-6 minutes or until cooked.
Once the couscous has absorbed the water, fork through the couscous to break it up and add the red wine vinegar, sugar and Flora mix. Then stir through the herbs and add a little seasoning.
When the fish is cooked through, serve alongside the couscous with wedges of lemon.
Credit
Brought to you from Matt Tebbutt in conjunction with Flora helping to inspire the nation to cook heart-healthy recipes. Calculate you heart age at www.floraheartage.com.
