650g Kingfish fillets, de-boned, skinned, diced into 2cm pieces
½ cup natural yoghurt
2 tablespoons lemon juice
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon cinnamon
Generous pinch cayenne
½ teaspoon salt
Cracked black pepper
Bamboo skewers

Almond Couscous
2 cups boiling chicken stock or water
2 cups couscous
1/3 cup currants
½ cup chopped flat leaf parsley
1/3 cup chopped mint
2 tablespoons (40g) melted butter
1 tablespoon lemon juice
1 teaspoon salt
1/3 cup slivered almonds, toasted

Soak bamboo skewers in water for 20-30 minutes.
Thread diced Kingfish onto skewers.
Combine yoghurt, lemon juice, paprika, cumin, cinnamon, cayenne, salt and pepper in a flat dish. Pour over fish kebabs, turning until well coated and marinate 20-30 minutes.
Preheat BBQ or char-grill to medium.
Make couscous by bringing stock or water to the boil. Pour in coucous and currants. Cover and stand 10 minutes or until all the liquid has absorbed.
Fluff couscous with a fork and add parsley, mint, melted butter, lemon juice, salt and half the almonds.
Oil the BBQ plate and cook kebabs on a moderate heat, 1-2 minutes each side or until cooked. Be careful not to burn.
Serve kebabs with almond couscous and garnish with almonds.