500g kingklip dusted in seasoned flour
300ml hot vegetable or chicken stock
125ml toasted pine nuts
100ml dried dates, finely chopped
2 red peppers, finely sliced (chargrilled*, deseeded and skinned)
125ml basil leaves
125ml each baby marrows, green string beans, blanched
40ml olive oil
Chargrill whole peppers on open flame until black. Place in plastic bag. Seal bag completelyand allow to rest for 5 minutes. Remove red peppers and scrape off blackened skin and seeds.
Pour stock over Cover couscous with stock in a bowl allow the stock to cover couscous by at least 10mm. Stir well, cover with cling wrap and let stand for for about 6-8 minutes so all stock is absorbed.
Use and fork to fluff up couscous and stir in olive oil until well absorbed. Allow to cool.
Add toasted pine nuts, red pepper, basil dates and baby marrow/beans. Season with salt and freshly ground black pepper to taste. Mix well.
Grill fish and place over couscous salad.