We’ve got you covered for dinner with this fish and pumpkin tagine recipe. Quick, warming and tasty, you’ll be adding it to your weeknight rotation in no time.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 tbs ground ginger
2 tsp ground turmeric
1 cinnamon stick or quill
400g can crushed tomatoes
1 1/2 cups (375ml) chicken stock
500g pumpkin, peeled, cut into wedges
4 (200g each) large ling fillets, halved
1 cup (120g) frozen peas
2 cups (400g) couscous
1/3 cup parsley leaves
2 tbs slivered almonds, toasted
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large deep frying pan over medium heat. Add onion and cook for 5 mins or until soft. Add garlic, ginger, turmeric and cinnamon and cook, stirring, for 30 seconds or until fragrant. Add tomato, stock and pumpkin and simmer, covered, for 10 mins or until pumpkin is just tender. Season with salt and pepper.
Step 2
Place fish over the pumpkin mixture and cook, covered, for 10 mins or until fish is just cooked through. Add the peas and cook, covered, for 2 mins or until peas are tender.
Step 3
Meanwhile, place couscous in a large heatproof bowl and cover with 2 cups (500ml) boiling water. Cover and set aside for 5 mins to absorb. Separate the grains with a fork. 4. Divide couscous among serving plates. Top with tagine and sprinkle with parsley and almonds to serve.
