Grilled Snapper fillets with charmoula on couscous

Because “Grilled Snapper fillets with charmoula on couscous” is a lot to say and remember, my short name for this dish is simply “Moroccan Fish”.

Snapper with charmoula

Ingredients (Serves 8)

8 fillets Snapper

2 cups of couscous

1 large char-grilled red/orange capsicum, then skinned and chopped

1 tsp salt

1 Tbsp olive oil

Charmoula Paste

  • 8 garlic cloves
  • 3 tsp mild sweet paprika
  • 2 tsp cumin
  • 1 cup onion, finely diced
  • 1 cup fresh coriander, finely chopped
  • 1 cup Italian parsley, finely chopped
  • 1 cup olive oil
  • 1 tsp salt
  • ½ cup lemon juice
  • ½ tsp chilli powder


  • Combine all charmoula ingredients into a paste using a food processor.
  • Apply paste to the fillets & marinate for 20 minutes (keep ½ cup paste aside for couscous).
  • Char-grill the capsicum then place in a small bowl and cover with wrap to let it sweat for 10 minutes. Skin the capsicum under the tap and chop.
  • Grill fillets on direct heat for 10 minutes.
  • Pour 3 cups of boiling water onto the coucous, and mix in the salt, olive oil, capsicum and ½ cup of paste.
  • Serve Snapper on couscous with a salad.

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