Fish takes on exotic middle eastern flavours in this easy tagine recipe.
- Make chermoula sauce: Place all chermoula ingredients in a small food processor. Process until a coarse paste forms.
- Place fish and chermoula sauce in a large bowl. Toss gently to coat.
- Heat half the oil in a large saucepan over medium-high heat. Add zucchini. Cook, stirring, for 5 minutes or until golden. Transfer to a large heatproof bowl. Add onion to pan. Cook, stirring, for 5 minutes or until onion has softened. Return zucchini to pan with stock and fish mixture. Bring to the boil. Reduce heat to low. Simmer, covered, for 6 minutes until fish is just cooked. Season.
- Meanwhile, place couscous in a large heatproof bowl. Add boiling water and remaining oil. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Serve tagine with couscous and sprinkle with pine nuts and coriander.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set