Take a trip to Morocco with this fish tagine with couscous recipe, budget-friendly and made in under 30 minutes!
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Heat the oil in a large deep frying pan or wide saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until golden brown. Add the tomato paste and seasoning and cook for 30 seconds or until aromatic. Add 2 cups (500ml) water and the stock cubes and bring to a simmer.
Add the sweet potato and cook, covered, for 15 mins or until soft. Add the frozen vegetables and stir to combine. Add the fish to the pan, nestling it into the vegetables and liquid. Cover and cook for 5 mins or until the fish changes colour.
Meanwhile, place the couscous into a heatproof bowl and add the boiling water. Cover and set aside for 5 mins to soak. Uncover and use a fork to fluff up the grains.
Coarsely chop three quarters of the coriander. Stir half the chopped coriander through the tagine mixture and fold the remaining chopped coriander through the couscous.
Divide couscous among serving bowls and spoon the fish, vegetables and sauce over. Top with the remaining coriander leaves to serve.
Take a trip to Morocco with this fish tagine with couscous recipe, budget-friendly and made in under 30 minutes!
Heat the oil in a large deep frying pan or wide saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until golden brown. Add the tomato paste and seasoning and cook for 30 seconds or until aromatic. Add 2 cups (500ml) water and the stock cubes and bring to a simmer.
Add the sweet potato and cook, covered, for 15 mins or until soft. Add the frozen vegetables and stir to combine. Add the fish to the pan, nestling it into the vegetables and liquid. Cover and cook for 5 mins or until the fish changes colour.
Meanwhile, place the couscous into a heatproof bowl and add the boiling water. Cover and set aside for 5 mins to soak. Uncover and use a fork to fluff up the grains.
Coarsely chop three quarters of the coriander. Stir half the chopped coriander through the tagine mixture and fold the remaining chopped coriander through the couscous.
Divide couscous among serving bowls and spoon the fish, vegetables and sauce over. Top with the remaining coriander leaves to serve.