Fish tagine with nutty couscous
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Cinnamon Stick
1 stick(s)
Ground Ginger
½ teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Chicken stock cube(s)
2 cube(s)
Cod, raw
500 g
Coriander, fresh
1 teaspoon(s)
Couscous, dry
300 g
Sainsbury's Flaked Almonds
30 g
Instructions
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.
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