4 people

Cooking time

45 minutes



How To Make Chermoula Fish with Couscous

Experience a Mediterranean delight with our Chermoula Fish & Couscous: succulent fish fillets, fragrant Chermoula sauce, fluffy couscous, fresh herbs, zesty lemon, and vibrant spices!

  • 1 onion finely chopped

  • 3 tbsp The Good Oil Extra Virgin Rapeseed Oil

  • 3 cloves of garlic crushed

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp paprika

  • ½ tsp ground turmeric

  • ½ tsp ground ginger

  • ¼ tsp cayenne pepper
  • 1 preserved lemon flesh discarded and rind finely chipped (see Chef’s tip)

  • 1 handful fresh coriander

  • 1 handful fresh parsley

  • 600 g white fish fillets

  • 1 C couscous

  • 120 g mesclun salad mix

  • 1 lime sliced for serving

  • In a large bowl, combine the onion, garlic, oil, cumin, coriander, paprika, turmeric, ginger, cayenne pepper, preserved lemon rind, fresh coriander, parsley and a good sprinkle of salt and pepper. Mix well to form a paste.
  • Pat dry the fish fillets with a paper towel and rub them with the chermoula paste, making sure to coat both sides evenly. Let the fish marinate in the refrigerator for about 30 minutes.
  • Once the fish is ready to cook prepare the couscous according to packet instructions.
  • Heat a large frying pan or tagine over medium-high heat. Add a drizzle of The Good Oil Rapeseed oil and cook the fish for about 2-3 minutes on each side, until they develop a golden crust and just cooked through.

  • Serve the Chermoula fish on a bed of couscous with salad leaves alongside and lime wedges for squeezing.

Chef’s Tip:  We appreciate that purchased preserved lemon is expensive, you can substitute with grated lemon zest.

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