Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: African
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Seafood

Real Living Easter recipe for Moroccan fish tagine with almond couscous

INGREDIENTS

2 tbsp olive oil
1 onion, sliced
2 garlic cloves, sliced finely
½ tsp ground cumin
1 tsp ground turmeric
¼ tsp ground cinnamon
1 tsp ground coriander
250g cherry or grape tomatoes, halved
⅔ cup fish stock
½ preserved lemon, flesh discarded & rind sliced finely
16 kalamata olives (pitted)
4 x 180g skinless, deboned gemfish fillets
Sea saltCracked black pepper
2 cups instant couscous
30g butter
2 cups boiling water
13 cup flaked almonds
Handful coriander leaves

Equipment
sharp knife
tagine or large saucepan with lid
kitchen spoon
medium mixing bowl
kettle
large mixing bowl
cling wrap
fork

METHOD

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

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

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 mins until fish is just translucent. Scatter coriander leaves over top.

Cook couscous 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 mins.

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

A tagine is a North African stew named after the cone-topped clay pot – the tagine – that it’s cooked in. You can just as easily cook this stew in a large, lidded saucepan like we did.