Serves: 4 – 6
As much as anyone loves a three hour slow-braise tagine, there isn’t time on Tuesday night for such extravagance.
Which is why we have some fabulous tagines like this one.
To reduce the calories even further, skip the butter and add a little chicken stock to your cous cous.
2 tbsp olive oil
1 onion, sliced
2 garlic cloves, finely sliced
½ tsp ground cumin
1 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp ground coriander
250gm cherry or grape tomatoes, halved
2/3 cup fish stock
½ preserved lemon, flesh discarded and rind sliced finely
16 pitted Kalamata olives
4 x 180gm skinless, deboned gemfish (or blue eye cod) fillets
Cous cous and to serve
2 cups couscous
1/3 cup flaked almonds, toasted
Handful coriander leaves
- Heat oil in tagine (or saucepan) over medium heat. Gently fry onions for 5 minutes until beginning to soften. Add garlic and spices and cook for a further 2 minutes.
- Stir through tomatoes, stock, lemon rind and olives. Remove half of mixture and place in a bowl.
- Season fish with salt and pepper and lay it over the mixture still in the tagine. Top with remaining mixture from bowl. Cover with lid and reduce mixture to medium-low and cook for 12 minutes until fish is just translucent. Scatter coriander leaves on top.
- Meanwhile, boil kettle. Pour couscous into large mixing bowl and top with knob of butter. Seasons with salt and pepper. Pour two cups of boiling water over couscous and cover bowl tightly with cling wrap. Allow to stand for 3 minutes.
- Fold almonds through couscous and serve the tagine on the couscous with the coriander.