Moroccan Fish Tagine with Couscous & Green Olives

Moroccan Fish Tagine with Couscous & Green Olives

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, August 16, 2020.
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Moroccan spiced fish tagine with veggies, couscous and green olives.

Ingredients

Tagine

  • 1/2 red onion, thinly sliced
  • 1/2 Tbsp ginger, minced
  • 2 garlic clove, minced
  • 1 carrot, cut in half lengthways & thinly sliced
  • 1 pack roasted capsicum, sliced
  • 300g market fish, cut into 5cm lengths
  • 1 drizzle of oil
  • 1 pack Moroccan spices
  • 1/2 tsp salt
  • 1 can chopped tomatoes
  • 1 cup water
  • 1 pack baby spinach

Couscous

  • 1/2 cup chicken stock
  • 1 pack couscous

To Serve

  • 1/2 pack Greek marinated pitted olives

Steps

  1. Prep tagine. Prep onion, ginger, garlic, carrot and roasted capsicum. Pat fish dry and cut into 5cm lengths. Season with salt and pepper.
  2. Cook tagine. Heat oil in a fry-pan on medium heat. Add onion, ginger, garlic and carrot and cook for 3 minutes, until softened. Add Moroccan spices and salt and cook for about 1 minute, until fragrant. Add canned tomatoes, roasted capsicum and water measure to pan and bring to a simmer.
  3. Cook tagine for about 8 minutes, until carrots are tender and sauce has thickened slightly. Add spinach and fish to pan, cover with a lid and cook for a further 5 minutes, until cooked through. Season to taste with salt and pepper.
  4. Cook couscous. Add stock and a pinch of salt to a small pot and bring to the boil. Remove pot from heat, add couscous, stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Season to taste with salt and pepper.
  5. Serve. Couscous topped with tagine and olives.

Nutritional Information

Energy 2027 kj
484 kcal
Protein 43.0g
Carbohydrate 51.2g
Fat 8.9g