Fish Tagine with Couscous and Saffron Aioli
Ready in 20 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 17, 2018.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 17, 2018.
Ingredients
Fish Tajine
- ½ red onion
- ½ carrot
- ½ courgette
- 150g market fish
- 1 clove minced garlic
- 1½ tsp tajine spice
- ½ can chopped tomatoes
- ½ cup chicken stock
- ½ tsp salt
- ½ tsp honey
Couscous
- ¼ cup chicken stock
- ¼ tsp salt
- ¼ cup couscous
- ½ bag baby kale
To Serve
- 1 spring onion
- 1 Tbsp saffron aioli
- 1 Tbsp parsley leaves
Steps
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Thinly slice onion and grate carrot and courgette. Pat fish dry and remove any remaining scales or bones. Cut fillets in half.
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Heat a drizzle of oil in a medium pot on mediumhigh heat. Cook onion, garlic and carrot for about 2 minutes, until tender. Add tajine spice and cook a further 1 minute, until fragrant.
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Add canned tomatoes, chicken stock, first measure of salt and honey and bring to a gentle simmer. Reduce heat to low-medium and cook for 3-4 minutes. Add courgette and fish and cook a further 4 minutes, until fish is just cooked through. Season to taste.
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While sauce simmers, prepare couscous. Bring chicken stock and second measure of salt to the boil in a small pot. As soon as it boils, remove from heat and stir in couscous. Cover with a tight-fitting lid and leave to steam for 5 minutes.
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While couscous cooks, thinly slice spring onion and kale. When couscous has finished steaming, fold through kale with a drizzle of olive oil. Season to taste.
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To serve, spoon couscous and tajine into a bowl and dollop over saffron aioli. Sprinkle over spring onion and parsley. Finish with a drizzle of olive oil.
Nutritional Information
Energy |
2260 kj 540 kcal |
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Protein | 45.0g |
Carbohydrate | 49.6g |
Fat | 19.6g |