Preparation time 15 minutes
Cooking time 15 minutes
Tick off the ingredients as you buy them
Heat Moro Tradicional Olive Oil in a heavy based saucepan and sauté couscous for 2 minutes, until lightly toasted. Add boiling water and salt, cover and simmer 10-12 minutes until water is mostly absorbed and couscous is tender. Stir in spinach and capsicum and stand covered for 5 minutes, until spinach has wilted. Allow to cool.
Cut 6 pieces of baking paper into 30cm squares. To make each parcel, line a shallow bowl with a square of baking paper and fill with 1/6 of the couscous mixture. Top with a fish fillet and 2 tablespoons chermoula. Bring corners of paper together and twist tightly to enclose the fish.
Remove the parcel from the bowl and place in a baking dish.
Repeat to make 6 parcels. Bake at 200°C for 15 minutes and serve each parcel on individual plates.
Makes 2 cups
1 bunch coriander leaves
½ bunch continental parsley leaves
4 spring onions, chopped
2 cloves garlic
2 teaspoons ground cumin
2 teaspoons smoked paprika
¼ teaspoon chilli flakes
Grated rind and juice of 1 lemon
½ cup Moro Frutal Extra Virgin Olive Oil
sea salt and freshly ground black pepper, to taste
Blend herbs, spring onions, garlic and spices together to make a paste. Mix in lemon rind, juice and Moro Frutal Extra Virgin Olive Oil and season to taste. Store refrigerated in a sterilised jar, covered with a layer of olive oil. Use within two weeks.
*Tip: Pearl Couscous is also known as Israeli Couscous or Gourmet Couscous and is larger in size than regular North African couscous and made from wheat, so is more like small grains of pearl-shaped pasta. It is available in the pasta section of most supermarkets or from specialty stores.