Fish Tagine with Cauliflower Couscous

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 onion, leek 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 extra-virgin 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 and paprika emulsion.