Step 1

Place onion, garlic, parsley, ground coriander, paprika, chilli, saffron, lemon juice, oil and 2 cups coriander leaves in a food processor with 1/2 teaspoon salt. Process to a coarse paste. Remove and set 2 tablespoons aside. Coat the fish in the remaining mixture, then cover and marinate in the fridge for 1 hour.

Step 2

Meanwhile, place couscous in a bowl with reserved paste. Pour 400ml boiling water over. Stir to combine. Cover loosely with a tea towel. Set aside for 10 minutes. Fluff with a fork, then stir in spring onion and remaining coriander leaves.

Step 3

Preheat a chargrill or barbecue to medium-high. If using bamboo skewers, soak in boiling water for 10 minutes.

Step 4

Thread a bay leaf onto each skewer, then alternate fi sh and capsicum. Finish each skewer with another bay leaf.

Step 5

Cook kebabs for 6-8 minutes, turning, until the fish is cooked through and lightly charred. Serve kebabs with the couscous and yoghurt, if desired.