Spinach & green bean salad
This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too
Seafood tagine
Serves 4
Easy
Prep:
Cook:
Use a frozen mix of fish and shellfish to make this Moroccan stew, served over a zesty almond couscous
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionchopped
- 1 red pepperdeseeded and chopped
- 1 garlic clovefinely chopped
- 2 tbsp harissa
- 2 x 400g cans chopped tomato
- 400g can chickpeas
- 350g bag frozen seafoodselection
- 300g couscous
- small pack corianderleaves only, roughly chopped
- 25g toasted flaked almonds
- zest and juice ½ lemonreserving the other 1/2 to serve
Nutrition: per serving
- kcal534
- fat11glow
- saturates1g
- carbs72g
- sugars11g
- fibre10g
- protein32g
- salt1.7g
Method
step 1
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.
step 2
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.
