Dinner

Seafood Tagine with Harissa, Chickpeas, and Lemon-Coriander Couscous Recipe

ByEthan Lark November 6, 2025November 6, 2025

Introduction

Seafood tagine is a flavorful Moroccan-inspired dish that combines tender seafood with a spicy tomato and harissa sauce. Served alongside fluffy couscous and garnished with fresh coriander and toasted almonds, it makes a satisfying and aromatic meal perfect for any night.

A white bowl filled with a base layer of light beige couscous with a fluffy texture, scattered with small green cilantro leaves. On top of the couscous is a thick, chunky stew layer made of reddish tomato sauce mixed with brownish shrimp, chickpeas, and small pieces of red bell pepper. Bright green cilantro leaves are spread over the stew, and two pale yellow lemon wedges rest on the edge of the bowl. A large dark wooden spoon is placed partially inside the bowl, with a woman's hand gently holding the spoon. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 red pepper, deseeded and chopped
1 garlic clove, finely chopped
2 tbsp harissa
2 x 400g cans chopped tomato
400g can chickpeas
350g bag frozen seafood selection
300g couscous
Small pack coriander, leaves only, roughly chopped
25g toasted flaked almonds
Zest and juice of ½ lemon, reserving the other ½ to serve

Instructions

Step 1: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and red pepper and cook for about 5 minutes until softened.
Step 2: Stir in the finely chopped garlic, harissa, and chopped tomatoes. Cook the mixture for around 10 minutes until it thickens slightly.
Step 3: Add the frozen seafood selection to the pan, cover, and cook for about 10 minutes more until the seafood is thoroughly cooked.
Step 4: While the tagine cooks, place the couscous in a serving bowl and pour over boiling water just to cover it. Cover the bowl with cling film and leave the couscous to soak and soften.
Step 5: Once the couscous has absorbed the water, stir in most of the chopped coriander, toasted flaked almonds, lemon zest and juice, and season to taste.
Step 6: Serve the seafood tagine alongside the couscous. Cut the reserved lemon half into wedges to squeeze over the dish, and sprinkle with the remaining coriander before serving.

Tips & Variations

For extra depth, add a teaspoon of smoked paprika or a pinch of cinnamon to the sauce when cooking.
If you prefer, substitute chickpeas with white beans for a creamier texture.
Use fresh seafood if available, adjusting the cooking time accordingly to avoid overcooking.
For a spicier dish, increase the amount of harissa or add a pinch of chili flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. To keep couscous fluffy, sprinkle a little water over it before reheating and cover to steam.

How to Serve

A round white bowl is filled with a base layer of light beige couscous mixed with small green herb leaves scattered throughout. On top of the couscous, there is a thick layer of reddish-brown stew made of chickpeas, small shrimp, and soft tomato chunks. Fresh green cilantro leaves are sprinkled on top of the stew, adding a bright touch. Two pale yellow lemon wedges rest on one side of the bowl. A dark wooden spoon is placed inside the bowl, leaning against the side, and a woman's hand is holding it. The bowl is set on a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of frozen?

Yes, fresh seafood works well and may reduce the cooking time slightly. Add it towards the end of cooking and watch carefully to prevent overcooking.

Is harissa very spicy? Can I omit it?

Harissa adds a moderate heat and smoky flavor. If you prefer a milder dish, reduce the amount or omit it entirely and replace with a teaspoon of smoked paprika for flavor.