Photo of Moroccan fish tagine with lemon couscous by WW

Moroccan fish tagine with lemon couscous

Points® value
Total Time
35 min
10 min
25 min
A spicy, fragrant stew of cod, onions, peppers and tomatoes, with a hint of sweetness from dried apricots.


Calorie controlled cooking spray

4 spray(s)


1 medium, finely sliced

Red pepper

1 medium, deseeded and finely sliced

Green pepper

1 medium, deseeded and finely chopped


2 clove(s), finely sliced

Harissa paste

1 tablespoon(s)

Cinnamon Stick

1 stick(s)

Tinned Tomatoes

1 can(s), small

Vegetable stock cube

1½ cube(s), 400ml stock

Dried Apricots

50 g

Cod, raw

600 g, cut into chunks

Coriander, fresh

6 tablespoon(s)

Couscous, dry

200 g


1 zest(s) of 1

Lemon Juice, Fresh

10 ml, grated


  1. Mist a large, nonstick, lidded frying pan with cooking spray. Add the onion and peppers and fry for 5 minutes until softened, adding a splash of water if necessary to prevent them burning. Add the garlic and harissa paste, then cook for 2-3 minutes.
  2. Stir in the cinnamon, tomatoes, stock and apricots. Bring to the boil and simmer for 5 minutes. Season to taste.
  3. Stir in the cod, cover, and simmer for 5 minutes until the fish is just cooked. Discard the cinnamon and stir in the coriander.
  4. Meanwhile, prepare the couscous. Put the couscous in a heatproof bowl, pour over the stock and let stand for 5 minutes until the liquid has been absorbed. Fluff up the grains with a fork and stir in the lemon zest and juice.
  5. Serve the couscous topped with the tagine.