Seafood Tagine

  • 12 Nov - 18 Nov, 2022
  • Mag The Weekly
  • Cookery


· 1 tablespoons vegetable oil

· 1 onion

· 1 red pepper

· 1 garlic clove

· 2 tablespoons harissa

· 2 cups tomatoes

· 400 g can chickpeas

· 350 g bag frozen seafood

· 300 g couscous

· 1 pack coriander

· 25 g flaked almonds

· Zest and juice of ½ lemon


Heat the oil in a pan and cook onion and red pepper for five minutes. Stir in the garlic, harissa and chopped tomatoes, and cook until thickened. Add the frozen seafood and cook through. Put the couscous in a bowl, pour over boiling water to cover, then cover with cling film. Leave to soak while the tagine cooks, then stir in coriander, almonds, lemon zest and juice, and seasoning. Serve the tagine with the couscous and lemon wedges to squeeze over and serve.