Tuna Bay Leaves Skewers with Couscous

Ingredients

• 500 g tuna fillet
• 2 tbsp olive oil
• 2 tbsp Red wine vinegar
• 1 tbsp Lemon Juice
• 1 tbsp oregano
• 12 bay leaves
• Salt
• Pepper
• 4 wooden skewers
• 400 g couscous
• 400 ml boiling salted water
• 1 white onion
• 3 Garlic cloves
• 1 tsp coriander powder
• 3 tbsp olive oil
• 3 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 1 bunch parsley (finely chopped)
• 2 tbsp pine nuts

Instructions

1. 1.

   Wash the fish, pat dry and cut into bite‑sized cubes. Mix olive oil, vinegar, lemon juice, oregano, salt and pepper; drizzle over the tuna cubes. Soak skewers and bay leaves in cold water. Alternate threading tuna cubes and bay leaves onto the skewers and grill on a hot grill for about 4–6 minutes.

2. 2.

   Pour boiling salted water over the couscous and let it absorb for 5 minutes. Fluff with a fork and keep warm.

3. 3.

   Peel and finely chop the onion and garlic. Sauté them in hot oil until translucent, then add to the couscous. Season with coriander, salt and pepper. Add vinegar and half a cup of hot water, then stir in chopped parsley and pine nuts.