Moroccan fish tagine with lemon couscous
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A spicy, fragrant stew of cod, onions, peppers and tomatoes, with a hint of sweetness from dried apricots.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Red pepper
1 medium
Green pepper
1 medium
Garlic
2 clove(s)
Harissa paste
1 tablespoon(s)
Cinnamon Stick
1 stick(s)
Tinned Tomatoes
1 can(s), small
Vegetable stock cube
1½ cube(s)
Dried Apricots
50 g
Cod, raw
600 g
Coriander, fresh
6 tablespoon(s)
Couscous, dry
200 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
10 ml
Instructions
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.
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