Whole Sardines Stuffed with Couscous and Currants


1 tbls goji berries, soaked in warm water

1 tbls walnuts, chopped

1 lemon, juice and zest

½ cup Italian parsley, chopped (extra for garnish)

1 tsp each of allspice and cinnamon

2 tbls pomegranate molasses

1 sea salt

2 tbls olive oil

1 cup spelt cous cous, cooked (or quinoa)

8 whole sardines, cleaned


Drain berries after they’ve been soaking for about 10 minutes. Mix them with the other ingredients for the stuffing.

Stuff each sardine with this mixture, then place them snuggly in a lined baking tray. Cover then bake for about 15 minutes at 180 degrees C.

Serve sprinkled with more chopped parsley and lemon wedges.