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Spicy fish tagine with harissa couscous and shredded green beans

Spicy fish tagine with harissa couscous and shredded green beans is a fish recipe made with Olive Oil, Salt, and Lemon Juice. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 2 tsp
• 6 tbsp
• 1 tbsp
• 1/2 tbsp

Method (preview)

1. 1

   For the spice mix, dry-fry the coriander and cumin seeds over a medium heat for 1-2 minutes until aromatic.

2. 2

   Tip into a mini food processor, add the remaining spice mix ingredients and blend to a paste (alternatively use a pestle and mortar).

3. 3

   For the tagine, heat the olive oil in a large, heavy based saucepan over a medium heat.

4. 4

   Add the onion, celery, carrot and garlic and fry gently for 5-6 minutes, until softened and the onions are translucent.

5. 5

   Season with salt.

6. 6

   Stir in the potatoes, chopped tomatoes and all of the spice mix and fry for a further 7-8 minutes.

7. 7

   Add a ladle of the stock and the chopped peppers and bring to a boil for one minute, then pour in the remaining stock.

8. 8

   Stir in the chilli, olives, orange zest and juice, cover with a lid and simmer for 25-30 minutes.

9. 9

   Meanwhile, for the chermoula, dry-fry the coriander and cumin seeds over a medium heat for 1-2 minutes until aromatic.

10. 10

    Use a spice grinder or pestle and mortar to crush the seeds then mix with the remaining chermoula ingredients.

11. 11

    For the seafood, mix all of the seafood with the chermoula and set aside to marinate for ten minutes.

12. 12

    For the harissa, dry-fry all the spices over a medium heat for 1-2 minutes until aromatic then tip into a mini food processor with all the remaining harissa ingredients and blend to a paste.

13. 13

    Fluff up the couscous with a fork then stir through all the remaining couscous ingredients.

14. 14

    Just before serving, add the chermoula-coated seafood to the tagine and simmer for 3-4 minutes or until the seafood is opaque and the prawns are pink.

15. 15

    Serve the tagine with the harissa couscous and the green beans alongside. Garnish with coriander.

16. 16

    You can make the spice mix, chermoula and harissa in advance. Store the mixture in jars in the fridge.