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Moroccan Fish with Almond Couscous


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced finely
  • ½ tsp ground cumin
  • 1 tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tsp ground coriander
  • 250g cherry or grape tomatoes, halved
  • ? cup fish stock
  • ½ preserved lemon, flesh discarded & rind sliced finely
  • 16 kalamata olives (pitted)
  • 4 x 180g skinless, deboned gemfish fillets
  • Sea Salt
  • cracked black pepper
  • 1 1/2 cups couscous
  • 1 1/2 cups water
  • 13 cup flaked almonds
  • Handful coriander leaves
  • 30g butter

Temperature: ° F


Heat oil in tagine over medium-high heat. Gently fry onion for 5 mins until beginning to soften. Add garlic and spices. Cook for a further 2 mins. Stir through tomatoes, stock, lemon rind and olives. Remove half of mixture and place in bowl. Season fish with salt and pepper and lay it over mixture still in saucepan. Top with remaining mixture from bowl. Cover with lid, reduce heat to medium-low and cook for 12 mins until fish is just translucent. Scatter coriander leaves over top. Cook couscous in the Lekue Rice&Grain cooker. Add the couscous and water, cook in the microwave for 2 minutes, let sit for a minute before adding the almonds. Fluff with fork. Serve with fish tagine.

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