Name: Moroccan fish tagine with almond couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; 2 clove garlic, sliced finely; 1/2 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1 teaspoon ground coriander; 250 gram cherry or grape tomatoes, halved; 2/3 cup fish stock; 1/2 preserved lemon, flesh discarded and rind sliced finely; 16 kalamata olives (pitted); 4 480g skinless, deboned gemfish fillets; sea salt; cracked black pepper; 2 cup instant couscous; 30 gram butter; 2 cup boiling water; 1/3 cup flaked almonds; handful coriander leaves

Moroccan fish tagine with almond couscous

Get lost in the full Mediterranean flavours of this tasty seafood tagine, complete with juicy olives and tomatoes that will burst in your mouth.

Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tablespoon olive oil

1 onion, sliced

2 clove garlic, sliced finely

1/2 teaspoon ground cumin

1 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1 teaspoon ground coriander

250 gram cherry or grape tomatoes, halved

2/3 cup fish stock

1/2 preserved lemon, flesh discarded and rind sliced finely

16 kalamata olives (pitted)

4 480g skinless, deboned gemfish fillets

sea salt

cracked black pepper

2 cup instant couscous

30 gram butter

2 cup boiling water

1/3 cup flaked almonds

handful coriander leaves

Method

1.Heat oil in tagine or saucepan over medium-high heat. Gently fry onion for 5 minutes until beginning to soften. Add garlic and spices. Cook for a further 2 minutes.

2.Stir through tomatoes, stock, lemon rind and olives. Remove half of mixture and place in bowl.

3.Season fish with salt and pepper and lay it over mixture still in saucepan. Top with remaining mixture from bowl. Cover with lid, reduce heat to medium-low and cook for 12 minutes until fish is just translucent. Scatter coriander leaves over top.

4.Meanwhile, boil kettle. Pour couscous into large mixing bowl and top with knob of butter. Season with salt and pepper to taste. Pour boiling water over couscous and cover bowl tightly with cling wrap. Allow to stand for 3 minutes.

5.Remove cling wrap from couscous, add almonds and fluff with fork. Serve with fish tagine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook