Seafood tagine

10-30 minutes 3 of 5-a-day 4 servings 600 kcal or less fibre folate mains moroccan fish seafood stew vitamin c

N/A

Source

Ingredients

1 tbsp vegetable oil

1 onion , chopped

1 red pepper , deseeded and chopped

1 garlic clove , finely chopped

2 tbsp harissa

2 x 400g cans chopped tomato

400g can chickpeas

350g bag frozen seafood selection

300g couscous

small pack coriander , leaves only, roughly chopped

25g toasted flaked almonds

zest and juice ½ lemon , reserving the other 1/2 to serve

Method

Heat the oil in a large pan and cook the onion and red pepper for about 5 mins until softened. Stir in the garlic, harissa and chopped tomatoes, and cook for about 10 mins until thickened. Add the frozen seafood and cook through, about 10 mins more.

Put the couscous in a serving bowl, pour over boiling water to cover, then cover with cling film. Leave to soak while the tagine cooks, then stir in most of the coriander, the almonds, lemon zest and juice, and seasoning. Serve the tagine with the couscous and cut the remaining lemon half into wedges to squeeze over. Sprinkle over the remaining coriander and serve.