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
Scale
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
