Spiced Tomato and Fish Tagine with Lemon Couscous

Nutrition per serving

Calories	541 kcal
Protein	37.3 g
Carbs	74.6 g
Fats	9.8 g
Saturated Fat	1.8 g

Monounsaturated Fat	5.7 g
Polyunsaturated Fat	1.5 g
Sugars	17 g
Fiber	11.5 g
Sodium	1,828 mg

Ingredients

	Red Onion
	Garlic
	Tomato Puree
	Cumin Powder
	Ground Coriander (cilantro)
	Ground Turmeric
	Red Pepper Flakes (Chili Flakes)
	Chopped Tomatoes (canned)
	Vegetable Stock Cube
	Raisins
	Lemon
	Couscous
	Fish, tilapia
	Olive Oil

Preparations
1. Peel/finely slice onion into half-moon shapes.

2. Peel/finely chop garlic.

3. Zest ¼ of a lemon.

Cooking Instructions
1. Heat ½ a tbsp of oil in a frying pan over low heat. Add the onions, and cook for about 3 minutes until softened before adding the garlic and continuing to cook for 3 minutes.

2. Stir in the tomato purée, coriander, cumin, turmeric, a small pinch of chili flakes and cook for 30 seconds. Add the tinned tomatoes, raisins, 1/2 the stock pot, a pinch of salt, pepper and fill the tomato tin a ¼ way up with water and swirl before adding to the pan. Simmer for about 10 minutes, occasionally stirring until thickened into a sauce. Add a little water if needed.

3. Meanwhile, to make the couscous, in a pan, bring 125ml of water to boil. Add the lemon zest and the remaining stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains.

4. Add the fish to the sauce and submerge into it. Cover pan with a lid and continue to cook for 4-5 minutes until the fish is cooked through.

5. Serve the sauce/fish in a bowl on top of the couscous.