MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Spiced Sardines w/Couscous
Categories: Seafood, Pasta, Herbs, Citrus
Yield: 4 Servings

12 Sardines; cleaned, scaled,
- heads removed
1/4 c Extra-virgin olive oil
2 cl Garlic; fine chopped
1 3/4 ts Ground coriander
1 ts Ground cinnamon
1/2 ts Ground black pepper
Zest & juice of 1 lemon;
- divided
3/4 ts Fine sea salt; divided
1 (1") cinnamon stick
1 c Whole wheat couscous
3 tb Chopped fresh cilantro
3 tb Chopped fresh flat-leaf
- parsley

Quickly rinse sardines and pat dry. Using your fingers,
grasp the top of a sardine's backbone and pull down firmly
but gently to remove it. (Don't worry if flesh gets a
little ragged; this will help sardines absorb the
marinade.) Repeat with remaining sardines. Using a sharp
knife, cut a few slits in both sides of each sardine. In a
large bowl, combine oil, garlic, coriander, ground
cinnamon, pepper, lemon juice and 1/2 teaspoon of the
salt. Add sardines and toss gently to coat them all over.
Cover and refrigerate while you heat the grill and make
couscous.

Prepare a grill for medium heat cooking or preheat the
broiler. In a small saucepan, combine 1 1/2 cups water,
cinnamon stick and remaining 1/4 teaspoon salt. Bring to a
boil over high heat. Stir in couscous and lemon zest.
Remove from the heat, cover the pan and let sit for 10
minutes.

Remove sardines from marinade and discard excess marinade.
If grilling, remove as much marinade as possible from fish
(it will cause flare-ups) and place them on the grill; use
a grill basket if you have one. If broiling, place fish on
a baking sheet and broil 6" from the heat source.

Cook sardines, flipping once, until well browned and
cooked through, about 3 minutes per side.

Fluff couscous with a fork and discard cinnamon stick.
Mound couscous on a platter and surround with sardines.
Sprinkle sardines with cilantro and parsley and serve.

Serves 4

Recipe from: http://www.wholefoodsmarket.com

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