Moroccan Fish Tagine, Couscous and Roasted Butternut Squash

Moroccan Fish Tagine, Couscous and Roasted Butternut Squash

Prime Cornish Fish Steeped in the Delicately Balanced Spices of North Africa

  • Dish Type: Main
  • Preparation time: 10 mins
  • Cooking time: 45 mins
  • Difficulty: Easy
  • Cuisine type: Moroccan

Ingredients

350g Diced Prime Cornish Fish

  • 400ml Pot of Tagine Sauce
  • 200g Couscous
  • 1 x Butternut Squash
  • Coriander & Toasted Almonds for Garnish

Allergens

  • Fish

Method

  1. Cut the Butternut Squash into chunks or slices, removing the seeds, place in a roasting tray with a little olive oil and season with a sprinkle of cinnamon, sea salt and pepper. Cover tightly with foil and place into a preheated oven, at 180C, for about 30 minutes (or until the skin of the squash is soft). Remove the foil and cook for a further 10 minutes until the squash is golden and crisp.
  2. Place the Couscous into a bowl and add 150ml of boiling water, salt and pepper, a squeeze of lemon juice, if desired, and a tbsp. of olive oil. Cover and leave to stand for 5 – 10 minutes. Remove the cover and fluff the grains with a fork. (Tip: You may choose to add some chopped herbs, tomatoes or peppers and a little more olive oil).
  3. Warm the Tagine Sauce in a saucepan, slowly bring to the boil, then add the Diced Fish. Simmer gently for about 3 – 5 minutes, until fish is cooked, but not falling to pieces.
  4. To serve, spoon some couscous into your bowls, then layer the fish tagine on top, sprinkle the chopped Coriander & Toasted Almonds over. Serve with the roasted squash on the side.

Nutrition per serving

  • Per Serving 754cal / 3192kj
  • Fat 9.6g
  • Saturates 1.3g
  • Carbs 105.2g
  • Sugars 24.8g
  • Protein 54.8g
  • Salt 0.83g