Tuna Kebabs with Couscous
- For the kebabs
- 500 grams Tuna steak
- 2 Tbsps olive oil
- 2 Tbsps Red wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp oregano
- 12 bay leaves
- 4 Wooden skewers
For the kebabs, rinse the fish, pat dry and chop into bite-sized pieces.
Combine the oil, vinegar, lemon juice and oregano and season with salt and pepper. Drizzle over the fish cubes and soak the skewers and bay leaves in cold water. Thread the fish cubes alternately onto the skewers along with the bay leaves and cook on a hot grill for 4-6 minutes.
For the couscous, pour the boiling salted water over the couscous and leave to soak for 5 minutes. Loosen with a fork and keep warm.
Peel and finely chop the onion and garlic and sauté both in some oil. Mix into the couscous and season with coriander, salt and pepper. Add the vinegar and 1/2 cup of hot water and mix with the chopped parsley and pine nuts.
Serve the kebabs on plates along with the couscous.