Spicy fish tagine with red couscous
PREP + COOK TIME 40 MINUTES (+ REFRIGERATION) SERVES 4
1 tablespoon finely grated lemon rind
2 teaspoons dried chilli flakes
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
4 x 200g barramundi or other firm white fish fillets, skin on, pin-boned
30g butter
2 baby fennel bulbs (260g), trimmed, cut into thin wedges, fronds reserved
150g green beans, trimmed
⅓ cup (50g) raisins
1 cup (250ml) dry white wine pinch saffron threads
⅓ cup (45g) roasted pistachios
RED COUSCOUS
1 tablespoon extra virgin olive oil
1 tablespoon harissa paste
2 teaspoons sweet paprika
1 green onion, sliced thinly
1 cup (250ml) chicken stock
1½ cups (300g) couscous
1 tablespoon lemon juice
1 Combine rind, chilli, garlic and oil in a large bowl. Add fish; turn to coat. Cover; refrigerate for 3 hours or overnight.
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Denne historien er fra Issue 83-utgaven av The Australian Women's Weekly Food.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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