Use this flavoursome variation of the usual basil-based pesto to enliven any fish. Serve up any leftover as a dip with celery and carrot sticks.
Per serve: 2140 Kilojoules (510 Calories), 21g fat (including 3g saturated fat), 23g carbohydrate, 4g fibre, 300mg sodium. Read our nutrition rating system.
1. Grill or barbecue the fish for 5 minutes each side until the flesh flakes with a fork when gently tested.
2. Cook couscous in 2 cups of boiling water according to directions on packet.
3. Process coriander, pine nuts, lemon juice, oil, cheese, garlic and pepper together in a food processor until smooth.
4. Serve with couscous and top with a dollop of pesto. Accompany with steamed cous cous and wilted spinach.