Fish tagine with nutty couscous
Calorie controlled cooking spray
1 medium, finely sliced
½ teaspoons, level
1 can(s), large
Chicken stock cube(s)
2 cube(s), 800ml hot stock
500 g, skinless and boneless, cubed
1 teaspoons, roughly chopped, plus extra to serve
Sainsbury's Flaked Almonds
30 g, toasted
- 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.
- 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.