Seafood tagine
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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