Fish Tagine with Couscous

Ingredients

2 tsp vegetable oil
1 brown onion, halved, sliced
2 Tbs tomato paste
2 tsp Moroccan seasoning
2 chicken stock cubes, crumbled
450 g orange sweet potato, coarsely chopped
500 g frozen green mixed vegetables
500 g basa fillets, cut into large pieces
1 cup (200 g) couscous
1 cup (250mL) boiling water
1/2 bunch coriander

Method

Heat the oil in a large deep frying pan or wide saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until golden brown. Add the tomato paste and seasoning and cook for 30 seconds or until aromatic. Add 2 cups (500mL) water and the stock cubes and bring to a simmer.

Add the sweet potato and cook, covered, for 15 minutes or until soft. Add the frozen vegetables and stir to combine. Add the fish to the pan, nestling it into the vegetables and liquid. Cover and cook for 5 minutes or until the fish changes colour.

Meanwhile, place the couscous into a heatproof bowl and add the boiling water. Cover and set aside for 5 minutes to soak. Uncover and use a fork to fluff up the grains.

Coarsely chop three-quarters of the coriander. Stir half the chopped coriander through the tagine mixture and fold the remaining chopped coriander through the couscous.

Divide couscous among serving bowls and spoon the fish, vegetables and sauce over. Top with the remaining coriander leaves to serve.

Credits: Coles

Photo Credits: Coles