Chermoula Fish with chickpea cous cous

Chermoula Fish with chickpea cous cous

What is chermoula we hear you ask? Chermoula is marinade or relish used in North African cooking.  If you like middle eastern flavours then this my friend is for you. Hoki dressed with a chermoula yoghurt sauce on a bed of buttery chickpea, currant and mint cous cous.


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White fish, butter, chickpea, cracked wheat, mint, currant, carrot, olive oil, salt, pepper, onion, garlic, unsweetened yoghurt, parsley, ginger, ground coriander, turmeric, all spice, cinnamon, parsley, coriander, chilli, cumin, lemon juice.

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.


Microwave (recommended): Remove lid and pottle. Heat in microwave for 3-4 minutes or until piping hot. Drizzle yoghurt over the top.

Oven: Preheat. Remove lid and pottle. Place on baking tray in top of the oven. Drizzle yoghurt over the top.

Fan 180°C | 10-12 minutes or until piping hot