Marathon recipe for 4 people, takes only 15 mins; recipe has vegetable oil, onion, red pepper, garlic clove, harissa, chopped tomato, chickpea, seafood, couscous, coriander, flaked almond and lemon.
Seafood tagine
Course: Marathon
Servings
4
servings
Prep time
5 mins
Ingredients
- Coriander: small pack coriander, leaves only, roughly chopped
- Vegetable Oil: 1 tbsp vegetable oil
- Red Pepper: 1 red pepper, deseeded and chopped
- Garlic Clove: 1 garlic clove, finely chopped
- Onion: 1 onion, chopped
- Chopped Tomato: 2 x 400g cans chopped tomato
- Couscous: 300g couscous
- Chickpea: 400g can chickpeas
- Lemon: zest and juice 1/2 lemon, reserving the other 1/2 to serve
- Harissa: 2 tbsp harissa
- Flaked Almond: 25g toasted flaked almonds
- Seafood: 350g bag frozen seafood selection
Directions
- Heat the oil in a large pan and cook the onion and red pepper for about 5 mins until softened. Stir in the garlic, harissa and chopped tomatoes, and cook for about 10 mins until thickened. Add the frozen seafood and cook through, about 10 mins more.
- Put the couscous in a serving bowl, pour over boiling water to cover, then cover with cling film. Leave to soak while the tagine cooks, then stir in most of the coriander, the almonds, lemon zest and juice, and seasoning. Serve the tagine with the couscous and cut the remaining lemon half into wedges to squeeze over. Sprinkle over the remaining coriander and serve.
