Seafood Tagine with Couscous, Harissa, and Lemon Recipe
Introduction
Seafood tagine is a flavorful North African dish that combines tender seafood with a spicy tomato sauce and fragrant couscous. This recipe is easy to make at home and perfect for a comforting weeknight meal.
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 garlic, harissa, and chopped tomatoes. Cook for about 10 minutes, stirring occasionally, until the sauce thickens.
- Step 3: Add the frozen seafood selection to the pan and cook for another 10 minutes, or until the seafood is thoroughly cooked.
- Step 4: While the tagine simmers, place the couscous in a large serving bowl. Pour over boiling water to just cover it, then cover the bowl with cling film and let the couscous soak and steam.
- Step 5: Once the couscous is tender, fluff it with a fork and 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 seasoned couscous. Garnish with the remaining coriander and lemon wedges to squeeze over.
Tips & Variations
- Add a pinch of smoked paprika or cumin to the sauce for extra depth of flavor.
- Substitute the frozen seafood selection with fresh fish and shellfish if available.
- Use fresh harissa paste for a more vibrant and spicy sauce.
- For a vegetarian version, replace seafood with extra chickpeas and vegetables like courgettes or carrots.
Storage
Store leftover tagine and couscous separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh seafood instead of frozen?
Yes, fresh seafood works well. Adjust the cooking time accordingly to avoid overcooking delicate fish and shellfish.
Is chickpeas necessary in this recipe?
Chickpeas add texture and protein, but you can omit them if you prefer or substitute with other beans or vegetables.
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Seafood Tagine with Couscous, Harissa, and Lemon Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A vibrant and aromatic seafood tagine featuring a spicy harissa tomato base, tender frozen seafood mix, and chickpeas, served alongside fluffy lemon-infused couscous with toasted almonds and fresh coriander for a delightful Moroccan-inspired meal.
Ingredients
Tagine Base
- 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, roughly chopped
- 25g toasted flaked almonds
- Zest and juice of ½ lemon, reserving the other ½ 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 aromatics and tomatoes: Stir in the finely chopped garlic and 2 tablespoons of harissa paste. Pour in the two cans of chopped tomatoes and continue cooking for about 10 minutes, allowing the sauce to thicken and the flavors to meld.
- Cook the seafood and chickpeas: Add the frozen seafood selection and canned chickpeas to the thickened sauce. Cook for an additional 10 minutes until the seafood is fully cooked through and tender.
- Prepare the couscous: Place the couscous in a serving bowl and cover with boiling water just enough to submerge it. Cover the bowl tightly with cling film and leave to soak and steam while the tagine cooks.
- Mix couscous ingredients: Once the couscous has absorbed the water and is tender, fluff it up with a fork. Stir in most of the chopped coriander leaves, the toasted flaked almonds, and the lemon zest and juice. Season to taste with salt and pepper.
- Serve: Spoon the seafood tagine alongside the prepared couscous. Garnish with the remaining coriander leaves and lemon wedges for squeezing over to brighten the dish at the table.
Notes
- For a milder version, reduce the amount of harissa or substitute with a milder chili paste.
- Frozen seafood selections typically include a mix of shrimp, mussels, calamari, and fish pieces; ensure seafood is fully thawed before cooking if preferred to avoid extra moisture.
- To toast almonds, gently heat them in a dry pan over medium heat until golden and fragrant, stirring frequently.
- Adjust seasoning with salt and pepper after mixing the couscous to balance the flavors.
- This dish can be made gluten-free by substituting couscous with quinoa or gluten-free grain.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: seafood tagine, harissa, Moroccan recipe, seafood stew, couscous, spicy seafood, chickpeas, North African cuisine
