SEAFOOD TAGINE

Seafood tagine image

Use a frozen mix of fish and shellfish to make this Moroccan stew, served over a zesty almond couscous

Provided by Katy Greenwood

Time 20m

Number Of Ingredients 12

Ingredients

1 tbsp vegetable oil
1 onion , chopped
1 red pepper , deseeded and chopped
1 garlic clove , finely chopped
2 tbsp harissa
2 x 400g cans chopped tomato
400g can chickpeas
350g bag frozen seafood selection
300g couscous
small pack coriander , leaves only, roughly chopped
25g toasted flaked almonds
zest and juice ½ lemon , reserving the other 1/2 to serve

Steps:

Heat the oil in a large pan and cook the onion and red pepper for about 5 mins until softened. Stir in the garlic, harissa and chopped tomatoes, and cook for about 10 mins until thickened. Add the frozen seafood and cook through, about 10 mins more.
Put the couscous in a serving bowl, pour over boiling water to cover, then cover with cling film. Leave to soak while the tagine cooks, then stir in most of the coriander, the almonds, lemon zest and juice, and seasoning. Serve the tagine with the couscous and cut the remaining lemon half into wedges to squeeze over. Sprinkle over the remaining coriander and serve.

Nutrition Facts : Calories 534 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium