Zesty one pan tagine with fish + flaky almonds
Poultry
30 Min
medium
4 People
Rating starstarstarstarstar
Simple Moroccan inspired tagine featuring fish, sweet potato and zucchini cooked in a chermoula style sauce topped with toasted almonds. Tossed with pearl couscous make it a convenient one-dish meal to serve up for the family.

Gluten-friendly option: pearl couscous is replaced with GF couscous.
1. Bring a saucepan of water to the boil. Toast almonds in a large dry frypan until golden, set aside and reserve pan.

2. Blend the following ingredients into a paste, using a stick mixer or small processor: parsley (stems + leaves), peeled garlic cloves, zest and juice from orange, stock cube, 1 tsp cumin, 1 tsp coriander, 1 tbsp paprika, 1 tbsp red wine vinegar and 1/3 cup olive oil.

3. Dice sweet potato in to 1cm cubes. Add to boiling water along with couscous and cook for 8 minutes, or until al dente.

4. Slice leek and add to reserved pan with 1 tbsp olive oil and cook for 3-4 minutes. Stir in paste and grate in zucchini (alternatively dice and add), cook for a further 5 minutes.

5. Pour in 1 cup water to pan, bring to the boil. Cut fish fillets into 3cm chunks, add to pan. Cover and simmer for 5 minutes then stir in couscous and sweet potato. Season well with salt and pepper to taste.

6. Serve one pan tagine topped with toasted almonds and mixed sprouts.

Notes:
Increase cumin to 2 tsp for more flavour. 



No Fish option - replacement is diced chicken breast fillet.
Add in with the leek and allow to cook until cooked through.

Gluten friendly option - pearl couscous is replaced with GF couscous.
Cook as per packet instructions and serve separately. Reduce added water to 1/2 cup.
flaked almonds 40g

parsley 1 packet
garlic 2 cloves
orange 1

sweet potato (small) 1
pearl couscous 1 packet (250g)

leek 1
zucchini 1

white fish fillets 2 packets

healthy trio sprouts 1/2 punnet

From your pantry:
olive oil, salt, pepper, ground cumin, coriander + paprika, red wine vinegar, chicken stock cube