This healthy fish tagine is served with zesty couscous for maximum flavour impact.
- Heat oil in a large saucepan on medium-high heat. Add onion and zucchini. Cook for 5 minutes or until onion has softened. Add garlic, ginger, turmeric and cinnamon. Cook for 1 minute or until fragrant. Add passata and 3/4 cup cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until reduced slightly.
- Add fish and chickpeas. Cook, covered, for 5 minutes or until fish is just cooked through.
- Meanwhile, using a zester, peel long, thin strips of rind from lemon. Juice lemon. Place couscous and lemon rind in a medium heatproof bowl. Add boiling water. Stir. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Stir in lemon juice. Season with salt and pepper.
- Serve tagine spooned over couscous and sprinkled with parsley.
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