INGREDIENTS

INSTRUCTIONS

Add the saffron to a small pan with boiling water and simmer gently for 1-2
minutes to allow the saffron to infuse the water.
Heat 2 tablespoons of oil in a large saute pan. Add the onion and cook for
1-2 minutes until beginning to soften.
Add to the pan half a teaspoon of each of the ground cumin, coriander and
paprika and fry for a further 1 minute.
Pour the saffron infused water over the couscous, cover with clingfilm and
leave to stand for 8-10 minutes.
Stir the tomatoes into the pan of vegetables, with the vegetable stock and
tomato puree. Cover and leave to simmer. Roughly chop the chilli and half
the bunch of coriander and add to the food processor with the remaining
cumin, coriander and paprika, garlic and two tablespoons of oil. Grate the
zest of the lime and squeeze in the juice. Season and blend to a paste.
Stir half of the spiced paste into the vegetables when tender. Marinade the
fish with the remaining coriander and parsley. Fluff up the couscous and
squeeze in the juice of 1 lemon. Stir in the herbs, pinenuts and the
remaining oil. Season well with salt and pepper.
Add the fish to the tomato mixed with the tin of chickpeas and allow to
cook for a further 4-5 minutes until the fish is cooked. Season. Serve the
fish tagine with couscous and garnish with a sprig of coriander.
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