Description
A vibrant and aromatic seafood tagine featuring a spicy harissa tomato sauce, tender mixed seafood, and colorful vegetables, served alongside fluffy lemon and coriander couscous with toasted almonds. This dish brings bold North African flavors to your table in a quick and easy stovetop recipe.
Ingredients
Scale
Tagine
- 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
Couscous
- 300g couscous
- small pack coriander, leaves only, roughly chopped
- 25g toasted flaked almonds
- Zest and juice of ½ lemon (plus extra ½ lemon to serve)
Instructions
- Prepare the tagine base: 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 and fragrant.
- Add garlic and spices: Stir in the finely chopped garlic and 2 tablespoons of harissa paste. Cook together for 1 minute to release the aromas.
- Simmer tomatoes and chickpeas: Pour in the two cans of chopped tomatoes and add the chickpeas. Allow the mixture to cook for about 10 minutes, stirring occasionally until it thickens to a rich sauce.
- Cook the seafood: Add the frozen seafood selection to the pan. Cover and cook for about 10 minutes or until the seafood is cooked through and tender.
- Prepare the couscous: Place the couscous in a serving bowl and pour boiling water over it just to cover. Cover the bowl tightly with cling film and let it soak while the tagine finishes cooking.
- Flavour the couscous: Once the couscous has soaked, fluff it up with a fork and mix in most of the chopped coriander leaves, toasted flaked almonds, lemon zest, lemon juice, and season with salt and pepper to taste.
- Serve: Spoon the tagine onto plates or a serving dish alongside the lemon and coriander couscous. Garnish with the remaining coriander and lemon wedges for squeezing over the top.
Notes
- You can substitute the frozen seafood selection with fresh seafood if available; just adjust cooking times accordingly.
- Harissa paste can vary in heat; adjust quantity according to your spice tolerance.
- For a gluten-free version, substitute the couscous with quinoa or cauliflower rice.
- To add more protein, consider stirring in extra chickpeas or serving with a side salad.
- To toast almonds, dry fry them in a pan over medium heat until golden and fragrant, about 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African
Keywords: Seafood Tagine, Harissa, Couscous, North African Cuisine, Spicy Seafood Stew, One-Pot Meal
