Fish Tagine with Cauliflower Couscous

Fish Tagine with Cauliflower Couscous

Ready in 30 minutes Serves 1
This dish will appear in Fresh Start Lite 5 on Sunday, March 24, 2019.

Ingredients

Cauliflower Couscous

  • 1/2 pack cauli pearls
  • 2/3 cup chicken stock
  • 1 pack wholemeal couscous
  • 1 Tbsp kalamata olives, finely chopped
  • Juice of 1/4 lemon

Fish Tagine

  • 1 shallot, thinly sliced
  • 1/2 capsicum, thinly sliced
  • 1/2 carrot, grated
  • 1 pack tagine spices
  • Pinch of chilli flakes (optional)
  • 1/2 can cherry tomatoes
  • 1/2 cup chicken stock
  • 1 pack market fish, sliced 3cm

To Serve

  • 1/2 pack paprika emulsion
  • 1/2 bunch parsley, chopped
  • 1 tsp sliced almonds

Steps

  1. Preheat oven to 220°C.
  2. Prep & cook cauliflower couscous. Toss cauli pearls on a lined oven tray with 1/4 tsp oil and a pinch of salt. Season and roast in oven for about 15 minutes, until tender.
  3. Bring stock to the boil in a pot. Once boiling, remove from heat, add couscous, stir and cover with a lid to steam for about 8 minutes, until tender.
  4. Prep & cook tagine. Heat 1/4 tsp oil in a fry-pan on medium-high heat. Add shallot, capsicum and carrot and cook for 3-4 minutes, until tender. Add tagine spices and chilli flakes and cook for about 1 minute, until fragrant.
  5. Add canned tomatoes, stock and a pinch of salt and bring to a simmer. Add fish and cook for about 5 minutes, until fish has just cooked through. Remove from heat and season to taste.
  6. Finish couscous. Fluff couscous up with a fork, then add cooked cauli, 1/4 tsp olive oil and remaining couscous ingredients to pot. Toss and season to taste. Set half couscous aside (this is leftover).
  7. Serve couscous topped with fish tagine. Top with paprika emulsion, almonds and parsley.

Nutritional Information

Energy 1872 kj
447 kcal
Protein 43.7g
Carbohydrate 447.0g
Fat 13.6g