Swordfish Kebabs on Orange and Date Couscous

By ALICJA

couscous recipe in kluski cook book

Ingredients

• 1 tsp ground coriandet
• 1 tsp ground sumac
• 1 tbsp mulberry syrup,optional
• 1 tbsp fresh lemon juice
• 1/2 cup fresh mint leaves,chopped roughly
• 2 tbsp olive oil
• 1 kg swordfish,cut into 2 cm cubes
• 1 small green zucchini,cut into 2 cm cubes
• 1 large ripe mango,or fruit of your choice,cut into 2 cm cubs
• 18 large cherry tomatoes
• 12-14 muschrooms
• salt and pepper,to taste
• 12-14 (30 cm)skewers,soaked 2 hours in water if wooden

Preparation

Step 1

Combine the coriander,sumac,mulberry syrup,lemon juice,mint,and olive oil in a glass container large enough to hold the fish.Marinate the fish in the liquid for up to 2 hours-no more or the lemon juice will seviche the fish.Skewer the fish,vegetables,and fruit,alternting between them so that each skewer has a variety.Retain any leftover marinate.Season with salt and pepper,and reserve.
make couscous.
To cook the kebabs,preheat the grill.Spray the cooking surface with cooking spray,then put the kebabs on the grill.Brush the kebabs with the remaining marinate,then continue cooking for 3 min.per side,or until the fish is cooked but the tomatoes are not mushy.Serve immediately on a bed of couscous.