Seafood Tagine
Seafood Tagine

Ingredients

Method

  • 1 tbsp sunflower oil
  • 1 red pepper, deseeded and chopped
  • 1 onion, finely chopped
  • 2 tbsp harissa
  • 1 garlic clove, finely chopped
  • 2 x tins of chopped tomatoes
  • 400g can of chickpeas
  • 350g bag of frozen mixed seafood
  • 300g couscous
  • Zest and juice of half a lemon
  • Small handful of coriander, roughly chopped
  • Cook your onion and pepper in a large pan in a little oil, and stir for 5 minutes until nicely softened. At this point, toss in your garlic, harissa, and chopped tomatoes, and cook gently for 10 minutes until thickened and softly bubbling. Add your frozen seafood, season well, and cook for another 10 minutes.
  • While your tagine is cooking away, make your couscous by pouring it into a serving bowl, and covering with boiling water. Stick a plate or some cling film over the top, and leave to soak for 10-15 minutes. Once tender, stir in the coriander, the lemon zest and juice, and some seasoning. Serve together with the tagine and enjoy!
25 mins
4 serving
This recipe pairs perfectly with the Hedonist Rose 2020 from McLaren Vale, Australia.

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