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Photo of Seafood tagine by WW

Seafood tagine

7
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Chunky vegetables and fresh seafood combine in a rich tomato broth to make a mouth-watering modern taken on a Moroccan tradition

Ingredients

Dried saffron

2 g, (1 pinch)

Fresh coriander

20 g, (1 bunch)

Olive oil

1 tbs

Brown onion

1 large, thinly sliced

Carrot(s)

2 medium, halved, thickly sliced

Zucchini

1 medium, halved, thickly sliced

Garlic

2 clove(s), crushed

Cardamom

1 tsp, ground

Canned diced tomatoes

400 g

Chicken stock

1½ cup(s), (375ml)

Seafood marinara mix

600 g

Dry couscous

1 cup(s), (185g), pearl

Instructions

  1. Place saffron and 2 tablespoons hot water in a small bowl. Set aside for 5 minutes. Wash coriander stems and roots and chop finely (you will need ¼ cup). Reserve coriander leaves.
  2. Heat oil in a large non-stick frying pan over medium heat. Add onion, carrot and zucchini and cook, stirring, for 5 minutes or until vegetables are lightly browned. Add garlic, cardamom and chopped coriander root and stems and cook, stirring, for 30 seconds.
  3. Add saffron mixture, tomatoes and stock and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes. Add marinara mix and simmer, covered, for 3–4 minutes or until seafood is cooked through.
  4. Meanwhile, place couscous and 1¼ cups water (310ml) in a small saucepan and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes. Set aside for 2–3 minutes or until liquid has absorbed. Mix with a fork to separate the grains. Serve tagine with couscous and sprinkled with coriander leaves.

Notes

SERVING SUGGESTION: steamed baby green beans.TIP: Pearl couscous (also called Israeli couscous) is made from wheat flour and takes longer to cook than regular couscous. It is available in the pasta aisle of most supermarkets.

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