Ingredients
2 teaspoons chermoula spice blend
1/4 cup continental parsley
2 tablespoons fresh coriander
2 garlic cloves
2 tablespoons red wine vinegar (or white vinegar)
3 tablespoons olive oil
350g firm white fish
150g couscous
300g water
1 red onion, cut into 8ths
2 carrots, sliced
1 vegetable stock cube
1 tin diced tomatoes
200g sweet potato, in 2cm cubes
Directions
Into the body of a food processor place chermoula spice blend,
parsley, coriander (leave a little for the garnish), garlic, vinegar and
2 tablespoons of the olive oil and blend until smooth. Cut the fish
into bite sized pieces and place in a bowl. Add the chermoula to the
fish and coat well. Set aside to mainate.
Heat the remaining olive oil in a pot or tagine over medium-high
heat. Add the onion and carrot and cook for 5 minutes until softened.
Crumble the stock cube in your hand then add to the pot with the
tinned tomatoes and bring to the boil. Add the sweet potato and cook for
5 minutes. Add the fish and any remaining chermoula and cook for a
further 5-8 minutes, or until the fish is cooked through.
Place the couscous in a bowl. Boil the water, pour over the couscous,
stir with a fork and then cover the bowl with glad wrap and leave to
sit for 5 minutes.
Divide the couscous between bowls and spoon the tagine over the top. Garnish with coriander and enjoy.
