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Ingredients

• 8 fresh sardines, cleaned, scaled and heads removed 1 small lemon, cut into 8 thin slices and each slice halved
• 250 g (8½ oz) couscous
• 1½ tsp ground coriander
• 1 tsp turmeric
• pinch of cayenne pepper
• 1½ tsp butter
• 600 ml (1 pint) boiling water
• 1 can chickpeas, about 410 g, drained and rinsed
• 4 spring onions, finely chopped
• 2 large peppers (1 red and 1 yellow), seeded and finely diced
• 1 large courgette, grated
• 140 g (5 oz) baby spinach leaves
• fresh flat-leaf parsley to garnish
• salt and pepper
• Marinade
• finely grated zest of 1 large lemon
• 4 tbsp lemon juice
• 1 tbsp garlic-flavoured olive oil
• 1 fresh red or green chilli, seeded and finely chopped
• 1 shallot, finely chopped
• 6 black peppercorns, lightly cracked
• 1 bay leaf

Description

Cooking Fish – Traditionally By Frying – And Then Submerging It In A ‘souse’ Is A Very Tasty Way To Prepare It, And Was Once A Means Of Preserving. Here Sardines Are Grilled And Marinated, Then Served On A Moroccan-spiced Couscous, Chickpea And Pe

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