Ingredients Jump to Instructions ↓

  1. 3 tsp coriander seeds

  2. 3 tsp cumin seeds

  3. 2 tsp ground turmeric

  4. pinch saffron threads

  5. 1 medium chilli , chopped

  6. 3 tbsp olive oil

  7. 1 onion , finely chopped

  8. 1 celery stalk, finely chopped

  9. 1 carrot , finely chopped

  10. 3 garlic cloves , crushed

  11. sea salt

  12. 5 new potatoes , peeled and cut into quarters lengthways

  13. 3 tomatoes , seeds removed, flesh finely chopped

  14. 2 litres/3 1/2 pints chicken or vegetable stock

  15. 1 red pepper , seeds removed, flesh chopped

  16. 1 yellow pepper , seeds removed, flesh chopped

  17. 1 green pepper , seeds removed, flesh chopped

  18. 1 medium chilli , seeds removed, flesh chopped

  19. 200g/7oz pitted black olives

  20. 1 large orange , grated zest and juice

  21. handful coriander leaves, chopped, to garnish 1 tsp coriander seeds

  22. 1 tsp cumin seeds

  23. 1 lemon , finely grated zest and juice

  24. orange , finely grated zest only

  25. handful coriander leaves, chopped 2 large skinless cod fillets (each weighing about 200g/7oz), chopped into large pieces

  26. 4-8 scallops

  27. 8-12 raw king prawns

  28. 2 tbsp paprika

  29. 1-2 tbsp cayenne pepper

  30. 1-2 tbsp ground cumin

  31. 1 tbsp ground caraway

  32. 1 tbsp ground coriander

  33. 2 red chillies , seeds removed, flesh finely chopped

  34. 2 tsp salt

  35. 6 tbsp olive oil

  36. 1-2 tbsp tomato puree

  37. 3 garlic cloves, crushed

  38. bunch fresh coriander

  39. lemon , juice only knob of butter

  40. 300g/10oz couscous

  41. handful green sultanas , roughly chopped

  42. 1 heaped tbsp harissa (see above)

  43. 1 tbsp olive oil

  44. tbsp lemon juice 400g/14oz green beans , very finely sliced

  45. 50g/2oz toasted flaked almonds

  46. olive oil , for drizzling

Instructions Jump to Ingredients ↑

  1. For the spice mix, dry-fry the coriander and cumin seeds over a medium heat for 1-2 minutes until aromatic. Tip into a mini food processor, add the remaining spice mix ingredients and blend to a paste (alternatively use a pestle and mortar).

  2. For the tagine, heat the olive oil in a large, heavy based saucepan over a medium heat. Add the onion, celery, carrot and garlic and fry gently for 5-6 minutes, until softened and the onions are translucent. Season with salt.

  3. Stir in the potatoes, chopped tomatoes and all of the spice mix and fry for a further 7-8 minutes. Add a ladle of the stock and the chopped peppers and bring to a boil for one minute, then pour in the remaining stock.

  4. Stir in the chilli, olives, orange zest and juice, cover with a lid and simmer for 25-30 minutes.

  5. Meanwhile, for the chermoula, dry-fry the coriander and cumin seeds over a medium heat for 1-2 minutes until aromatic. Use a spice grinder or pestle and mortar to crush the seeds then mix with the remaining chermoula ingredients.

  6. For the seafood, mix all of the seafood with the chermoula and set aside to marinate for ten minutes.

  7. For the harissa, dry-fry all the spices over a medium heat for 1-2 minutes until aromatic then tip into a mini food processor with all the remaining harissa ingredients and blend to a paste.

  8. For the couscous, prepare the couscous according to packet instructions, along with the knob of butter, and set aside to absorb the water. Fluff up the couscous with a fork then stir through all the remaining couscous ingredients.

  9. For the beans, steam the green beans for 2-3 minutes or until just tender. Top with the flaked almonds and drizzle with the olive oil.

  10. Just before serving, add the chermoula-coated seafood to the tagine and simmer for 3-4 minutes or until the seafood is opaque and the prawns are pink.

  11. Serve the tagine with the harissa couscous and the green beans alongside. Garnish with coriander.


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