Fish tagine with couscous

Fish tagine with couscous

(9) Rate it

  • 0:15 Prep
  • 0:13 Cook
  • 4 Servings
  • Capable cooks

Unlock exotic aromas and fabulous flavours with this tantalising seafood tagine.

Featured in
Main recipes, Fish recipes


  • 1 lemon
  • 700g firm white fish fillets
  • 2 tablespoons olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 400g can diced tomatoes
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 80g (1/2 cup) pitted black olives, halved
  • 240g (1 1/4 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • Salt & freshly ground black pepper
  • 1/4 cup loosely packed fresh coriander leaves


  • Step 1
    Use a grater to finely shred lemon rind. Juice lemon and reserve 2 tablespoons.
  • Step 2
    Cut fish fillets into 5cm pieces and set aside.
  • Step 3
    Heat the oil in a large, deep non-stick frying pan over medium-high heat. Add the onion and garlic, and cook, stirring, for 2 minutes or until the onion softens. Add the cumin and paprika, and cook, stirring, for 1 minute or until aromatic. Stir in tomatoes, bring to the boil, then reduce heat to medium. Remove half of the mixture. Place fish in a single layer over mixture in pan and evenly spoon over remaining mixture. Cover and cook for 4 minutes.
  • Step 4
    Gently stir in the parsley, olives and reserved lemon juice. Cook, uncovered, for 3 minutes or until the fish flakes when tested with a fork.
  • Step 5
    Meanwhile, place couscous in a heatproof bowl and pour boiling water over, stirring. Cover and set aside for 3 minutes or until liquid is absorbed. Use a fork to separate the grains. Taste and season with salt and pepper.
  • Step 6
    To serve, spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the lemon rind and coriander.


  • 2110 kj


  • 16g

    Fat Total

  • 3g

    Saturated Fat

  • 36g


  • 358.51mg


  • 4g

    Carbs (sugar)

  • 49g

    Carbs (total)

All nutrition values are per serve


  • Author: Janelle Bloom
  • Image credit: Mark O'Meara & John Paul Urizar
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here