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Ingredients
- 1 cup natural yoghurt
- 1/4 cup chopped tinned tomatoes
- 1 tsp ground turmeric
- 2 tsp black or yellow mustard seeds
- 1/2 tsp ground cumin
- 1 tsp chilli flakes
- 1 tbsp grated fresh ginger
- 1 garlic clove, minced
- Salt
- Freshly ground white pepper
- Extra virgin olive oil
- 700g snapper, skin off, cut into about 2cm cubes
- 1 cup chicken stock or water
- 1 cup couscous
- 1 red capsicum, finely chopped
- 1 handful parsley leaves, chopped
- 1 handful mint leaves, chopped
- 1/2 small spanish onion, finely chopped
- 2 lemons, quartered
Method
Mix yoghurt, tomatoes, turmeric, mustard, cumin, chilli, ginger and garlic together in a bowl. Season and drizzle with a little olive oil. Stir to combine and add snapper. Stand for one hour. Preheat oven to 180C. Bring stock or water to the boil and pour over couscous. Cover and stand for five minutes. Drizzle over a little olive oil and stir with a spoon. Add capsicum, parsley, mint and onion and season. Spread snapper and marinade onto a baking tray and bake for 15 minutes or until just cooked through. Serve with couscous and lemon wedges.
