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Fish And Chickpea Tagine With Lemon Couscous Recipe



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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Fish And Chickpea Tagine With Lemon Couscous Recipe Fish And Chickpea Tagine With Lemon Couscous Recipe Reviewed by Niña on 3:28 PM Rating: 5

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