Sufra Dayma: Moroccan Fish Kebabs with Couscous By Moushira Abdel-Malek Serves 2 Ingredients: 600 gms white fish fillets (cubed in large chunks) 150 gms couscous 1 small onion (finely chopped) 2 tomatoes (finely diced) 1 cube vegetable stock made with 250 ml water 1/3 cup lemon juice 2 tbsp harissa 1 tsp ground cumin 2 tbsp extra virgin olive oil Salt + pepper Method: Toss the fish with the harissa and one tablespoonful of lemon juice. Leave for 15 minutes. Mix the cumin with the stock. Bring to the boil and pour over couscous. Cover and leave aside for 5 minutes. Fluff with a fork. Thread fish onto 4 skewers and grill for 2 minutes on each side. Add onion, tomatoes, lemon juice, mint leaves and seasoning to couscous. Mix gently and drizzle olive oil on top. Serve aside with fish.
