Moroccan Fish Tagine with Almond Couscous

On Sunday, June 8th, 2014

  • Cooking time: Less than 30 minutes
  • Serves: 4
  • Type: Seafood-Couscous-Fish


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced finely
  • ½ tsp ground cumin
  • 1 tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tsp ground coriander
  • 250g cherry or grape tomatoes, halved
  • â…” cup fish stock
  • ½ preserved lemon, flesh discarded & rind sliced finely
  • 16 kalamata olives (pitted)
  • 4 x 180g skinless, deboned gemfish fillets
  • Sea saltCracked black pepper
  • 2 cups instant couscous
  • 30g butter
  • 2 cups boiling water
  • 13 cup flaked almonds
  • Handful coriander leaves


  • sharp knife
  • tagine or large saucepan with lid
  • kitchen spoon
  • medium mixing bowl
  • kettle
  • large mixing bowl
  • cling wrap
  • fork

Preparation method

Heat oil in tagine or saucepan over medium-high heat. Gently fry onion for 5 mins until beginning to soften. Add garlic and spices. Cook for a further 2 mins.

Stir through tomatoes, stock, lemon rind and olives. Remove half of mixture and place in bowl.

Season fish with salt and pepper and lay it over mixture still in saucepan. Top with remaining mixture from bowl. Cover with lid, reduce heat to medium-low and cook for 12 mins until fish is just translucent. Scatter coriander leaves over top.

Cook couscous Meanwhile, boil kettle. Pour couscous into large mixing bowl and top with knob of butter. Season with salt and pepper to taste. Pour boiling water over couscous and cover bowl tightly with cling wrap. Allow to stand for 3 mins.

Serve Remove cling wrap from couscous, add almonds and fluff with fork. Serve with fish tagine.A tagine is a North African stew named after the cone-topped clay pot – the tagine – that it’s cooked in. You can just as easily cook this stew in a large, lidded saucepan like we did.

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