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Cod, chickpea and red pepper tagine

6
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Olive Oil

1 tablespoons

Onion(s)

2 large, sliced

Peppers, All Types

2 medium, yellow, deseeded and cut into 2-3cm pieces

Garlic

3 clove(s), sliced

Ground Cumin

2 teaspoons, level

Paprika

2 teaspoons, level

Ground Cinnamon

½ teaspoons, level

Passata

500 g

Knorr Fish Stock Pot

1 pot(s), unprepared, to make 500ml stock

Groovy Food Co. Agave Nectar Light Amber & Mild

½ tablespoons

Morrisons Red Wine Vinegar

15 ml

Parsley, fresh

4 tablespoons, chopped

Chick Peas, cooked

1 can(s), large, drained

Cod, raw

500 g, cut into 5cm pieces

Prawns, Raw

200 g, peeled and deveined

Wholewheat Couscous, dry

175 g

Lemon Juice, Fresh

45 ml

Instructions

  1. Heat the oil in a flameproof casserole, tagine or deep frying pan set over a medium heat, add the onions and cook for 6-8 minutes until softened. Add the peppers and garlic and stir-fry for 2 minutes, then stir in the spices and cook for 2 minutes until fragrant.
  2. Stir in the passata, stock, agave syrup and vinegar. Season, then simmer for 15-20 minutes, until the sauce has reduced and thickened slightly. Stir most of the parsley and all the chickpeas into the tagine, then gently stir in the cod and prawns. Cook for 4-6 minutes, until the fish is just cooked through and flakes easily.
  3. Meanwhile, cook the couscous to pack instructions, stir through the lemon juice and season to taste.
  4. Serve the couscous with the tagine, garnished with the remaining parsley.

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