Name: Spicy fish tagine with red couscous
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon finely grated lemon rind; 2 teaspoon dried chilli flakes; 2 clove garlic, crushed; 1 tablespoon olive oil; 4 x 200g white fish fillets, skin on; 30 gram butter; 2 baby fennel bulbs, trimmed, cut into wedges, fronds reserved; 150 gram green beans, halved lengthways; 1/3 cup (50g) raisins; 1 cup (250ml) dry white wine; 1 pinch saffron threads; 1/3 cup (45g) roasted pistachios; Red couscous; 1 tablespoon olive oil; 1 tablespoon harissa paste; 2 teaspoon sweet paprika; 4 green onions, sliced thinly; 1 cup (250ml) chicken stock; 1/2 cup (125ml) water; 1 1/2 cup (300g) couscous; 1 tablespoon lemon juice

Ingredients

1 tablespoon finely grated lemon rind

2 teaspoon dried chilli flakes

2 clove garlic, crushed

1 tablespoon olive oil

4 x 200g white fish fillets, skin on

30 gram butter

2 baby fennel bulbs, trimmed, cut into wedges, fronds reserved

150 gram green beans, halved lengthways

1/3 cup (50g) raisins

1 cup (250ml) dry white wine

1 pinch saffron threads

1/3 cup (45g) roasted pistachios

Red couscous

1 tablespoon olive oil

1 tablespoon harissa paste

2 teaspoon sweet paprika

4 green onions, sliced thinly

1 cup (250ml) chicken stock

1/2 cup (125ml) water

1 1/2 cup (300g) couscous

1 tablespoon lemon juice

Method

1.Combine rind, chilli, garlic and oil in a large bowl with fish. Cover; refrigerate 3 hours or overnight.

2.Melt butter in a tagine or large frying pan; cook fennel, stirring, until browned lightly. Add beans, raisins, wine and saffron; top with fish. Bring to the boil. Reduce heat to medium-low; simmer, covered, 15 minutes or until fish is just cooked through. Season to taste.

3.Meanwhile, make red couscous. Heat oil in a medium saucepan over medium heat; cook harissa, paprika and half the green onion, stirring, for 2 minutes or until fragrant. Add stock and the water; bring to the boil. Remove from heat, add couscous; cover, stand 5 minutes or until liquid is absorbed. Using a fork, fluff couscous then stir in juice; season to taste. Top with remaining green onion.

4.Scatter nuts and reserved fennel fronds over tagine, then serve with red couscous.

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