BBQ Grilled Red Snapper with Olive and Pepper Couscous Recipe | Outback Barbecues

Ingredients

• 2 red snapper fillets
• 150g couscous
• Handful mint leaves, chopped
• Handful coriander leaves, chopped
• 50g walnuts, chopped
• 6 dried apricots, finely chopped
• 1 red pepper
• 4 spring onions, finely sliced
• 100g feta, crumbled
• 1 tablespoon pomegranate molasses
• 1 tablespoon chilli flakes
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil
• 12 green olives (pitted)
• 1 small red onion, finely chopped
• 1 handful parsley leaves, finely chopped
• ½ preserved lemon, rind only, finely chopped
• Squeeze of lemon juice
• Extra virgin olive oil, to loosen