Fish kebabs with flat breads quick tabbouleh and capsicum dip
Ingredients
- ¾ cup chicken or vegetable stock
- ¾ cup instant couscous
- ½ clove garlic, minced
- pinch of sugar
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tomatoes, finely chopped
- 1 Lebanese cucumber, quartered lengthwise and chopped
- 150g snow peas, finely sliced
- ¼ red onion, finely sliced
- ¼ cup finely chopped parsley
- ¼ cup finely chopped mint
- 500g ling fillets
- 10 skewers, soaked in water for at least 10 minutes
- ¼ cup plain flour seasoned with a pinch of salt
- 1-2 tablespoons oil (eg: canola, sunflower, peanut)
- 4-5 Lebanese flat breads
- 1 lemon, cut into wedges (optional, adults)
- 180g chargrilled capsicum dip (optional, adults)
Instructions
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