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Ingredients

2 teaspoons ground cumin
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 teaspoon finely grated fresh ginger
1 garlic clove, crushed
1 tablespooon olive oil
1.5kg whole snapper, cleaned
1 lemon
150g wholemeal couscous
2 tablespoons lemon juice
2 carrots, coarsely grated
2 green shallots, thinly sliced, plus extra to garnish
40g baby spinach leaves, coarsely shredded

Method

Step 1 Preheat oven to 200C or 180C fan-forced. Line a large baking tray with baking paper.
Step 2 Combine cumin, paprika, pepper, ginger, garlic and half the oil in a bowl. Rub fish, including cavity, with spice mixture. Cut lemon in half. Cut 1 half into wedges and set aside. Cut remaining half into thin slices. Place slices in fish cavity.
Step 3 Place fish on prepared tray and cover loosely with baking paper. Bake for 25 minutes or until the flesh flakes easily when tested with a fork.
Step 4 Meanwhile, place couscous in a medium heatproof bowl. Add ¾ cup (185ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Scrape with a fork to separate grains.
Step 5 Add juice, carrot, shallots and spinach to couscous and toss to combine. Serve fish with couscous salad, extra shallots and reserved lemon wedges.

Moroccan spiced fish with couscous

How to make Moroccan spiced fish with couscous

Ingredients

Method