Photo of Green tagine with preserved lemon couscous by WW

Green tagine with preserved lemon couscous

Points® value
Total Time
30 min
10 min
20 min
A delicious Moroccan-style dish that features a medley of green veg and herbs.


Calorie controlled cooking spray

4 spray(s)


1 large


1 portion(s), medium


2 clove(s)

Ground Ginger

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Cinnamon Stick

1 stick(s)

Vegetable stock cube

1 cube(s), 350ml


4 medium, trimmed and cut into 4cm chunks

Olives, in Brine

100 g

Parsley, fresh

2½ tablespoon(s)

Coriander, fresh

2½ tablespoon(s)

Couscous, dry

200 g

Pickled beldi lemons

100 g

Lemon Juice, Fresh

1 tablespoon(s)


  1. Mist a large flameproof casserole or tagine dish with cooking spray and set over a medium heat. Add the onion and fennel and cook, covered, for 10-12 minutes until soft, then stir in the garlic and all of the spices and cook for another minute. Stir in the stock, courgettes and olives and simmer for 5 minutes. Remove and discard the cinnamon stick. Season to taste, then stir in the fresh herbs.
  2. Meanwhile, put the couscous and preserved lemons in a large bowl and pour over 250ml boiling water from the kettle. Cover with clingfilm, then set aside for 5 minutes, until all the liquid has been absorbed. Fluff up the grains with a fork, then stir through the lemon juice and season to taste.
  3. Serve the lemon couscous topped with the tagine and garnished with the extra parsley and coriander, and the reserved fennel fronds.
  4. The tagine can be frozen in an airtight container for up to 2 months.


If you can’t find preserved lemons, you can use the finely grated zest of 1 lemon instead.