Lemon & Olive Fish Tagine with Pearl Couscous

Steps

1. Before you start, preheat oven to high grill. Bring a full kettle to the boil.
2. Prep & cook couscous & asparagus. Fill a medium pot with boiling water and a pinch of salt and bring back to the boil. Add couscous and cook for about 12 minutes. Add asparagus and cook a further 2 minutes, until tender. Drain and return to pot with spinach and a drizzle of oil. Season to taste.
3. Prep & cook tagine. Place Moroccan tomato sauce in an oven-proof fry-pan on lowmedium heat. Warm for 1-2 minutes, until it just starts to simmer, then remove from heat. Pat fish dry and remove any scales or bones. Cut any larger fillets in half and season.
4. Grill fish. Place fish into pan with sauce and top with lemon, olives and feta. Drizzle with a little olive oil. Place on middle oven rack and grill for 8-10 minutes (depending on thickness), or until fish is just cooked through.
5. Serve couscous topped with tagine, almonds and lemon wedge.