Photo of Fish tagine with nutty couscous by WW

Fish tagine with nutty couscous

Points® value
Total Time
30 min
5 min
25 min
This tagine is on the table in 30 minutes, making it a great mid-week meal. It also works equally well with pollock or haddock.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely sliced

Cinnamon Stick

1 stick(s)

Ground Ginger

½ teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Chicken stock cube(s)

2 cube(s), 800ml hot stock

Cod, raw

500 g, skinless and boneless, cubed

Coriander, fresh

1 teaspoon(s), roughly chopped, plus extra to serve

Couscous, dry

300 g

Sainsbury's Flaked Almonds

30 g, toasted


  1. Mist a large pan with cooking spray set over a medium-high heat. Fry the onion for 5-6 minutes until softened, then add the cinnamon stick and ground ginger and cook for another minute. Tip in the tomatoes and half the stock, season well and gently simmer for 10 minutes. Add the fish and simmer for another 3-4 minutes until cooked through. Remove the cinnamon stick and stir in the coriander.
  2. Meanwhile, put the couscous into a medium-size heatproof bowl and pour over the remaining chicken stock. Place a plate on top and allow the liquid to absorb for 5 minutes. Fluff up with a fork then stir in the almonds. Serve with the fish and a scattering of coriander.


Swap the couscous for a wholemeal variety, if you like