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Moroccan-Style Fish Tagine Couscous Bowls
White fish steamed in a tomato, chickpea, olive, courgette, and mild harissa sauce, served with lemony couscous and coriander.
40 min570 kcal4 base servings
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Season the fish
Pat the white fish fillets dry and cut any large pieces in half. Toss with half the cumin, half the smoked paprika, the zest of one lemon, 1 tablespoon lemon juice, 1 grated garlic clove, 1 tablespoon olive oil, and a pinch of salt. Set aside while you start the sauce.
Timer: 8 min