Fish Tagine with Couscous





15 min


30 min


Like 24


  • 1 ‏Lemon
  • 700 grams ‏Firm white fish fillets
  • 2 tbsp ‏Olive oil
  • 1 ‏Medium brown onion, finely chopped
  • 2 ‏Garlic cloves, crushed
  • 1 tsp ‏Ground cumin
  • 1 tsp ‏Sweet paprika
  • 400 grams ‏Can diced tomatoes
  • 2 tbsp ‏Coarsely chopped fresh flat-leaf parsley
  • 80 grams (1/2 cup) ‏Pitted black olives, halved
  • 240 grams (1 1/4 cups) ‏Couscous
  • 375 ml (1 1/2 cups) ‏Boiling water
  • ‏Salt & freshly ground black pepper
  • 1/4 cup ‏Loosely packed fresh coriander leaves
  1. Use a grater to finely shred lemon rind. Juice lemon and reserve 2 tbsp.
  2. Cut fish fillets into 5 cm pieces and set aside
  3. Heat the oil in a large, deep non-stick frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion softens.
  4. Add the cumin and paprika, and cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, bring to the boil, then reduce heat to medium. Remove half of the mixture.
  5. Place fish in a single layer over mixture in pan and evenly spoon over remaining mixture. Cover and cook for 4 minutes.
  6. Gently stir in the parsley, olives and reserved lemon juice. Cook, uncovered, for 3 minutes or until the fish flakes when tested with a fork.
  7. Meanwhile, place couscous in a heatproof bowl and pour boiling water over, stirring. Cover and set aside for 3 minutes or until liquid is absorbed.
  8. Use a fork to separate the grains. Taste and season with salt and pepper.
  9. To serve, spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the lemon rind and coriander.

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