Kebabs with Israeli Couscous
Serves 4 – 6
NOTE: Kingfish is also known as Yellowtail.
- 20-30 1 ½ inch cubes of Kingfish fillet, skin off (around 2 pds)
- 2 red bell pepper, seeded
- 2 yellow bell pepper, seeded
- 1 red onion
- 4 – 5 T olive oil
- 3-4 T Zatar (found in Mid-Eastern markets)
- Salt to taste
- 4 T olive oil
- 3 garlic cloves, minced
- 1 eggplant, (prefer Japanese or Chinese variety), small diced
- 1 large zucchini, small dice
- 3 Roma tomatoes, seeded and small diced
- 1 tsp dried chili flakes
- 1 T thyme, fresh and minced
- 3 T parsley, minced
- 3 T basil, chiffonade
- ½ tsp salt or to taste
- 1 ½ C Israeli couscous
- 4-6 skewers (If using wood skewers, soak in water at least 4 hours or overnight. Keep in water until ready to use)
Cut bell peppers and red onion into 1 ½” squares for a total of 8-12 squares of each vegetable. Finely dice remaining peppers and onion and set aside.
For each skewer, take 2 squares of onion and 2 squares of each bell pepper plus 5 cubes of fish. Skewer a cube of onion or bell pepper, then skewer a cube of fish, followed with a different piece of onion or bell pepper. Ultimately, you want to alternate a piece of fish and bell pepper and onion, then repeat, starting with a vegetable and ending with a vegetable. Drizzle the skewers with olive oil. Then season with the Zatar and salt.
Grill kebabs, turning every 2 minutes until fish is cooked through, about 6 – 8 minutes.
Place on platter and cover with foil to keep warm.
Add 4 T olive oil to heavy bottomed pot over medium heat. Add dice of bell peppers and onion plus garlic and sweat for about 5 minutes. Do not let brown. Add eggplant, zucchini, thyme and chili flakes and sweat for another 8-10 minutes. Add the diced tomatoes and salt and bring to a simmer. Cover and put on low.
Cook couscous according to directions on box. Drain. Add to the diced vegetable mixture and toss. Garnish with parsley and basil.
Place a mound of couscous on plate and top with skewered fish. Serve.