Serves: 4 - Prep 15 Cooking 30 Min
1 tablespoon olive oil
1 brown onion, chopped
2 garlic cloves, crushed
1 tablespoon ground ginger
2 teaspoons 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 tablespoons slivered almonds, toasted
- 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.
- 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.
- 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.
- Divide couscous among serving plates. Top with tagine and sprinkle with parsley and almonds to serve.