Fish Tagine with Cauliflower Couscous

Fish Tagine with Cauliflower Couscous

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 24, 2019.


Cauliflower Couscous

  • 1 pack cauli pearls
  • 1 1/2 cups chicken stock
  • 1 pack wholemeal couscous
  • 1 pack kalamata olives, finely chopped
  • Juice of 1/2 lemon

Fish Tagine

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

To Serve

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


  1. Preheat oven to 220°C.
  2. Prep & cook cauliflower couscous. Toss cauli pearls on a lined oven tray with 1 tsp oil and 1/2 tsp salt. Roast in oven for 15-18 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 tsp of oil in a fry-pan on medium-high heat. Add onion, capsicum and carrot and cook for about 4 minutes, until tender. Add tagine spices and chilli flakes and cook for about 1 minute, until fragrant.
  5. Add canned tomatoes, stock and 1/2 tsp salt and bring to a simmer. Add fish and cook for 6-8 minutes, until fish has just cooked through. Remove from heat and season to taste.
  6. Finish couscous. Fluff couscous up with a fork and toss in a bowl with cooked cauli, 1 tsp oil and remaining couscous ingredients. Season to taste.
  7. Serve couscous topped with fish tagine. Drizzle with paprika emulsion, almonds and parsley.

Nutritional Information

Energy 1852 kj
443 kcal
Protein 40.2g
Carbohydrate 28.2g
Fat 17.9g