Chermoula fish with herby chickpea couscous

Moroccan chermoula is a punchy paste of herbs, garlic, lemon and spices that makes plain white fish sing. Served on a fresh, jewelled chickpea couscous.

Ingredients

• 20 g Fresh coriander
• 15 g Fresh parsley
• 0.2 Garlic
• 5 g Ground cumin
• 5 g Paprika
• 1 g Dried chilli flakes
• 1 Lemons, zest and juice
• 45 ml Olive oil
• 3 g Salt
• 600 g White fish fillets, 4 thick pieces
• 300 g Couscous
• 1 Vegetable stock cubes, made up with 400ml boiling water
• 400 g Chickpeas, drained
• 200 g Cherry tomatoes, quartered
• 0.5 Cucumber, diced
• 10 g Fresh mint, chopped
• 150 g Greek yoghurt

Method

1. Blitz the coriander, parsley, garlic, spices, lemon zest and juice, oil and salt to a rough paste (or chop everything very finely by hand).
2. Heat the oven to 200°C (180°C fan). Sit the fish on a lined tray and spread two thirds of the chermoula over it.
3. Roast the fish until it just flakes.
4. Meanwhile pour the hot stock over the couscous and chickpeas, cover and leave for 5 minutes. Fluff with a fork and stir in the tomatoes, cucumber, mint and the rest of the chermoula.
5. Serve the fish on the couscous with a spoonful of yoghurt.