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Fish tagine with couscous
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Prep Time:
15 minutes
Cook Time:
13 minutes
Total Time:
28 minutes
Create a flavorful seafood tagine bursting with exotic aromas.
Ingredients:
  • 1 lemon
  • 700g firm white fish fillets
  • 36.40 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2.50 gm ground cumin
  • 2.50 gm sweet paprika
  • 1 400g can diced tomatoes
  • 40.00 ml coarsely chopped fresh flat-leaf parsley
  • 80g (1/2 cup) pitted black olives, halved
  • 240g (1 1/4 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • Salt & freshly ground black pepper
  • 62.50 ml loosely packed fresh coriander leaves
Instructions:
  • Finely shred lemon rind using a grater, then juice the lemon, reserving 2 tablespoons.
  • Cut the fish fillets into 5cm pieces and keep them to the side for later.
  • In a large, deep non-stick frying pan over medium-high heat, heat the oil. Sauté the onion and garlic for 2 minutes until the onion softens. Add cumin and paprika, stir for 1 minute until aromatic. Pour in tomatoes, bring to a boil, then simmer over medium heat. Set aside half of the mixture. Lay the fish in the pan, spoon over the reserved mixture. Cover and cook for 4 minutes.
  • Fold in the parsley, olives, and saved lemon juice, then simmer for 3 minutes until the fish is flaky when probed with a fork.
  • Place couscous in a heatproof bowl and cover with boiling water. Stir well and let it sit for 3 minutes until the liquid is absorbed. Fluff the couscous with a fork and season with salt and pepper to taste. Enjoy!
  • Serve by generously spooning the fluffy couscous into bowls, then top it with the aromatic fish tagine. Finish with a delightful sprinkle of fresh lemon rind and fragrant coriander leaves.

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