- Dairy free
- Diabetes friendly
- Egg free
- Healthier living
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Soy free
- Over 4 serves veg or fruit
Take a trip to Morocco with this fish tagine with couscous recipe, budget-friendly and made in under 30 minutes!
- Serves4
- Cook time12 minutes
- Prep time10 minutes
Ingredients
- 2 tsp Coles Vegetable Oil
- 1 brown onion, halved, sliced
- 2 tbs tomato paste
- 2 tsp Coles Moroccan Seasoning
- 2 chicken stock cubes, crumbled
- 450g orange sweet potato, coarsely chopped
- 500g Coles Frozen Australian Green Mixed Vegetables
- 500g basa fillets, cut into large pieces
- 1 cup (200g) Coles Couscous
- 1 cup (250ml) boiling water
- 1/2 bunch coriander
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Divide couscous among serving bowls and spoon the fish, vegetables and sauce over. Top with the remaining coriander leaves to serve.
Fish tagine with couscous
- Serves4
- Cook time12 minutes
- Prep time10 minutes
Ingredients
- 2 tsp Coles Vegetable Oil
- 1 brown onion, halved, sliced
- 2 tbs tomato paste
- 2 tsp Coles Moroccan Seasoning
- 2 chicken stock cubes, crumbled
- 450g orange sweet potato, coarsely chopped
- 500g Coles Frozen Australian Green Mixed Vegetables
- 500g basa fillets, cut into large pieces
- 1 cup (200g) Coles Couscous
- 1 cup (250ml) boiling water
- 1/2 bunch coriander
Description
Take a trip to Morocco with this fish tagine with couscous recipe, budget-friendly and made in under 30 minutes!
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Divide couscous among serving bowls and spoon the fish, vegetables and sauce over. Top with the remaining coriander leaves to serve.