Moroccan Fish Tagine With Almond Couscous - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, sliced
2 cloves garlic, finely sliced
1/2 tsp ground cumin
1 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp ground coriander
8.75 oz cherry or grape tomatoes, halved
2/3 cup fish stock
1/2 None preserved lemon, flesh discarded and rind finely sliced
16 None pitted black olives
4 None trout fillets, skinless, deboned
1 handful fresh cilantro leaves
7 oz instant couscous
2 1/2 tbsp butter
1/3 cup sliced almonds

Preparation

Heat oil in a tagine or saucepan over medium-high heat and saute onion for 5 mins, until beginning to soften. Add garlic and spices and cook for 2 mins. Add tomatoes, stock, preserved lemon rind and olives. Remove 1/2 of mixture and set aside.
Season fish and lay over mixture still in saucepan. Top with reserved mixture. Cover, reduce heat to medium-low and cook for 12 mins, until fish is just translucent. Sprinkle fresh cilantro over top.
Meanwhile, combine couscous and butter. Season. Cover with 2 cups boiling water, cover tightly with plastic wrap and set aside for 3 mins. Remove plastic wrap, add almonds and fluff with a fork. Serve with fish tagine.