Tandoori marinated swordfish with herby couscous salad

Tandoori marinated swordfish with herby couscous salad  

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This was originally on Ready Steady Cook

For the tandoori skewers
75g/2¾oz swordfish, cut into cubes
75g/2¾oz aubergine, cut into cubes
3 spring onions, cut into 2cm/1 in pieces
1 tsp paprika
1 tsp ground turmeric
6 tbsp natural yoghurt
For the herby couscous
150g/5½oz couscous
half lemon, juice only
half lime, juice only
150ml/5fl oz water
2 spring onions, finely chopped
3 tbsp fresh mint, chopped
3 tbsp fresh coriander, chopped

1. For the tandoori skewers, thread the swordfish, aubergine and spring onions alternately onto wooden skewers. You should have enough ingredients to make three skewers, or you can make one large one.
2. In a bowl mix together the paprika, turmeric and yoghurt. Rub over the skewers and marinate for 5-10 minutes.
3. Heat a griddle pan and cook the skewers for five minutes, turning once or twice.
4. Meanwhile, make the herby couscous. Place the couscous in a bowl with the lemon juice, lime juice and hot water. Stir, cover and leave to stand for five minutes.
5. Add the chopped herbs and spring onions to the couscous and serve with the tandoori skewers.