Tuna 600 g, fillet
Lemon juice 1 lemon
Ginger 2 cm, finely grated
Oil 2 tbsp
Orange juice 1 orange
Honey 2 tbsp
For the couscous
Couscous 250 g
Almonds 2 - 3 tbsp, flaked, toasted
Parsley 3 - 4 sprigs, roughly chopped
Butter 2 tbsp
Raisins 3 tbsp
Orange 1, squeezed
Garlic oil 1 tbsp
Ginger 1 cm, finely grated
Cut the fish into cubes.
Mix the lemon juice with the ginger and oil, add the fish and marinate in the refrigerator for 30 minutes.
Then thread the fish on wooden skewers. Reserve the marinade.
Cook the couscous according to the package instructions.
Peel and grate the carrot.
Peel and finely chop the onion.
Heat the butter and sweat the carrot, onion and grated ginger until the onion is translucent.
Add the flaked almonds and raisins, stir in the orange juice and bring to the boil briefly.
Season with salt and pepper and add garlic oil to taste, then mix with the couscous along with the parsley.
Leave to stand for a while then check the seasoning.
Meanwhile, grill the fish kebabs.
Put the reserved marinade into a small pan with the orange juice and bring to the boil.
Boil until reduced by half and stir in the honey.
Spoon the couscous onto plates, add the fish kebabs and serve sprinkled with the sauce.