INGREDIENTS:
1 tablespoon olive oil
1 red onion, halved, thickly sliced
1 large zucchini, thickly sliced
2 garlic cloves, crushed
4cm fresh ginger, peeled, finely grated
1 teaspoon ground turmeric
1 cinnamon stick
700g bottle passata
500g firm white fish fillets, cut into 4cm pieces (see note)
400g can chickpeas, drained, rinsed
1 lemon
1 1/2 cups couscous
1 1/2 cups boiling water
Fresh flat-leaf parsley leaves, to serve
DIRECTIONS:
1. Heat oil in a large saucepan on medium-high heat. Add onion and zucchini. Cook for 5 minutes or until onion has softened. Add garlic, ginger, turmeric and cinnamon. Cook for 1 minute or until fragrant. Add passata and 3/4 cup cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until reduced slightly.
2. Add fish and chickpeas. Cook, covered, for 5 minutes or until fish is just cooked through.
3. Meanwhile, using a zester, peel long, thin strips of rind from lemon. Juice lemon. Place couscous and lemon rind in a medium heatproof bowl. Add boiling water. Stir. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Stir in lemon juice. Season with salt and pepper.
4. Serve tagine spooned over couscous and sprinkled with parsley.
Source: Taste.com.au
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