Haddock, Olive & Turmeric Tagine With Couscous

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil a kettle

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Add the couscous to a large heatproof bowl with 200ml [400ml] boiled water, 1 tbsp [2 tbsp] olive oil, the juice of 1/2 [1] lemon and a pinch of salt then cover and set aside

Peel and cut the shallot[s] into quarters

Chop the tomato[es] into wedges

Drain and rinse the chickpeas

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the shallot quarters and tomato wedges and cook for 2-3 min or until starting to soften

Dissolve the vegetable stock mix and tomato paste in 150ml [250ml] boiled water – this is your tomato stock

Once softened, add the ground turmeric, ground cumin and ginger & garlic paste to the pan and cook for 30 secs or until fragrant

Once fragrant, add the tomato stock, drained chickpeas and black olives and cook for 2-3 min until the sauce has slightly reduced – this is your tagine

Once reduced, top the tagine with the haddock bites (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!) and cook, covered, for 1-2 min further or until the fish is cooked through – this is your haddock, olive & turmeric tagine

Tip: Your fish is cooked once it turns opaque and flakes easily

Cut the remaining lemon into wedges and fluff the couscous with a fork ready for serving