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🍽️ Grilled Sardines with Couscous Salad

621 kcal · 30 min · 4 servings

Ingredients

• 300 g Couscous
• 600 ml Vegetable broth
• 4 Tomatoes
• 0.5 Cucumber
• 3 Spring onions
• 1 Lemon (juice)
• 4 tbsp Olive oil
• Salt
• Pepper
• 800 g Sardine (16 Sardines; ready for cooking)
• 4 sprigs Coriander

Instructions

1. 1. Put the couscous into a bowl.
2. 2. Pour boiling vegetable broth over the couscous.
3. 3. Cover the bowl.
4. 4. Let the couscous swell for ten minutes.
5. 5. Remove the tough stems from the tomatoes.
6. 6. Wash the tomatoes.
7. 7. Dice the tomatoes finely.
8. 8. Remove the tough stems from the cucumber half.
9. 9. Wash the cucumber half.
10. 10. Dice the cucumber finely.
11. 11. Trim the ends from the spring onions.
12. 12. Wash the spring onions.
13. 13. Slice the spring onions into rings.
14. 14. Add half of the lemon juice to the couscous.
15. 15. Add two tablespoons of oil to the couscous.
16. 16. Mix the couscous loosely.
17. 17. Fold the tomatoes into the couscous.
18. 18. Fold the spring onions into the couscous.
19. 19. Fold the cucumber into the couscous.
20. 20. Season the salad with salt.
21. 21. Season the salad with pepper.
22. 22. Rinse the sardines.
23. 23. Pat the sardines dry.
24. 24. Make three to four shallow cuts on each side of the sardines.
25. 25. Season the sardines with salt.
26. 26. Season the sardines with pepper.
27. 27. Drizzle the sardines with the remaining oil.
28. 28. Preheat the grill or grill pan to high heat.
29. 29. Grill the sardines on one side for four to five minutes.
30. 30. Grill the sardines on the other side for four to five minutes.
31. 31. Wash the coriander.
32. 32. Shake the coriander dry.
33. 33. Pluck the coriander leaves.
34. 34. Plate the fish.
35. 35. Plate the salad.
36. 36. Drizzle the fish and salad with the remaining lemon juice.
37. 37. Garnish the dish with coriander leaves.

Nutrition per serving

• kcal: 621
• Protein: 49 g · Fett/Fat: 21 g · Carbs: 57 g