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Monkfish and Chorizo kebabs with Roasted Vegetable Couscous, Topped with a Salsa Verde


Picked up a wonderful piece of Monkfish from Alan, at
Chiswick’s Food Market. The couscous was left-overs from Sunday’s dinner - a slow roasted butterflied lamb shoulder, marinated in rosemary, garlic and lemon. The flavours in the couscous had intensified overnight and were brought to life by the zingy salsa verde.

A great Monday night meal, no faff, just a couple of kebabs to make!

Monkfish and chorizo kebabs


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