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Photo of Prawn and tomato tagine by WW

Prawn and tomato tagine

Total Time
45 min
20 min
25 min
This super-healthy dish adds pizzazz to the one pot with its exhilarating mix of Moroccan-favoured ground spices and fresh herbs plus succulent seafood.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Ground cumin

1½ tsp

Ground coriander

1½ tsp

Chilli powder

¼ tsp

Dried saffron

¼ tsp, pinch


750 g, coarsely chopped

Raw peeled prawns

400 g, (or buy 800g shell-on prawns, then peel and devein)

Fresh flat-leaf parsley

2 tbs, finely chopped

Fresh coriander

2 tbs, finely chopped

Fresh lemon rind

1 tbs, preserved, finely chopped


  1. Heat oil in a large saucepan over high heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add cumin, ground coriander, chilli and saffron. Cook, stirring, for 1 minute or until fragrant.
  2. Add ½ cup (125ml) water and tomatoes and bring to the boil. Reduce heat to medium and simmer, covered, stirring occasionally for 10 minutes or until sauce has thickened. Add prawns to pan and simmer, uncovered, for 5 minutes or until prawns are just cooked.
  3. Meanwhile, combine parsley, fresh coriander and rind in a small bowl. Serve tagine sprinkled with parsley mixture.


SERVING SUGGESTION: Steamed green beans, plus couscous. Place 1 cup (200g) couscous in a medium heatproof bowl. Pour over 1 cup (250ml) boiling water. Cover and set aside for 5 minutes. Scrape with a fork to separate grains and season with salt and freshly ground black pepper. Stir through ½ cup finely chopped fresh coriander leaves.Jars of preserved lemons are available at larger supermarkets, delicatessens or specialty food stores. To use, discard the pulp and rinse the rind well before slicing. If unavailable you can use 1 tablespoon of finely grated lemon rind.