Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1/4 cup (60ml) olive oil

  3. 2 Spanish onions, halved, thinly sliced

  4. 1 small (200g) orange sweet potato, halved lengthways, sliced

  5. 1 red capsicum, seeded, thickly sliced

  6. 2 tsp freshly ground black pepper

  7. 1 tsp ground cumin

  8. 1/2 tsp ground turmeric

  9. 1/2 tsp ground cinnamon

  10. 1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces

  11. 2 tomatoes, cut into wedges

  12. 2 cups (400g) couscous

  13. 1/2 cup (40g) flaked almonds, roasted

  14. 1 clove garlic, crushed

  15. 2 tsp finely grated lemon rind

  16. 1 cup coarsely chopped coriander

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.

  2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.

  3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.


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