Fish Fingers with Chermoula and Couscous
To make this dish even quicker to prepare, try using Pams heat and eat Moroccan couscous where the flavours are already there!
Ingredients
Method
- 12 Pams fish fingers
- 1 cup Pams couscous
- ¼ cup Pams dried apricots, finely chopped
- 35g (1/2 packet) Pams flaked almonds, lightly toasted
- 35g pistachio nuts, lightly toasted and roughly chopped
- 2 large handfuls Pams baby spinach and kale
Chermoula sauce
- 1/2 cup loosely packed parsley leaves
- ½ cup loosely packed coriander leaves
- ¼ cup mint leaves
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 tablespoon lemon juice
- ¼ cup olive oil
- Cook the fish fingers and the couscous according to the packet instructions.
- To make the chermoula, combine everything except the olive oil in the bowl of a food processor and process until smooth. Pour in the olive oil and blend until well mixed (if the sauce is too thick then add a little more oil). Season with salt and pepper.
- Mix the apricots, almonds and pistachio nuts into the couscous.
- Serve the fish fingers on a bed of couscous with baby spinach and kale.
- Spoon over the chermoula.