Serves: 2

Prep: 5

Cook: 10

Suggested cooking methods

PanFry

Cooking Method/Instructions

1. Boil the kettle and pour the cous cous into a bowl, cover with boiling water, squeeze over the juice from half the lemon. Cover the bowl with a plate and leave to stand.
2. In a pan or wok, add a splash of vegetable oil and heat up.
3. Add the chilli, garlic and chopped basil along with the cumin and cinnamon.
4. Stir together and cook the spices for a couple of minutes before adding cubes of fish on top of the spice mix.
5. Add the chopped tomatoes and frozen peas plus the juice of the other half lemon.
6. Bring it to the boil then turn down heat to gentle simmer and put a lid on the pan.
7. Add raw king prawns (if desired) and cook for around 5 minutes until the seafood is cooked through.
8. Taste and season with salt and pepper.
9. Fluff up the couscous and season to taste – add some chopped coriander leaves if desired.
10. Spoon the cous cous into a shallow dish and top with the fish tagine.