Fish Fingers with Chermoula and Couscous
This is a deceptively simple dish to make and sure to impress. With Moroccan inspired flavours, and topped with a vibrant chermoula sauce, it's perfect when want something a little different.
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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.
- Mix the apricots, almonds and pistachio nuts into the couscous.
- To make the chermoula sauce, 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.
- Serve the fish fingers on a bed of couscous with baby spinach and kale.
- Spoon over the chermoula.
What is chermoula?
Chermoula is an oil based sauce with origins in North Africa. Made from olive oil, parsley and coriander with added spices like smoked paprika and cumin, it adds a bright flavour to any dish.
What does it go with?
It goes perfectly with beef, lamb or chicken, especially barbecued meat.
Is it spicy?
No, chermoula isn't a hot sauce, but does have heaps of flavour thanks to the mint, cumin and smoked paprika. Some recipes call for red pepper flakes, which you can add to make it spicy.
How long does it last?
Stored in a glass jar in the fridge, it will stay fresh for up to a week.