Moroccan Fish Couscous with Chermoula

Ingredients

• 600 g white fish fillets (such as pollock)
• 1 onion, sliced
• 2 carrots, sliced
• 3 garlic cloves
• 3 tbsp fresh coriander, chopped
• 1 tsp ground cumin
• 1 tsp paprika
• 1 lemon, juiced
• 400 g chopped tomatoes
• 300 g couscous
• 3 tbsp olive oil

Method

1. 1

   Mix 1 tablespoon of the olive oil with half the garlic, half the coriander, the ground cumin, paprika and lemon juice to make a chermoula, then rub it over the fish fillets and set aside.

2. 2

   Heat the remaining olive oil in a wide pan and cook the onion and carrots for 7 minutes, then add the remaining garlic and cook for 1 minute.

3. 3

   Pour in the chopped tomatoes and 150ml water, cover and simmer for 15 minutes until the carrots are tender.

4. 4

   Lay the marinated fish on top of the vegetables, cover and cook for 8-10 minutes, until the fish flakes easily.

5. 5

   Meanwhile, put the couscous in a bowl, pour over 300ml just-boiled water, cover and leave for 5 minutes, then fluff with a fork.

6. 6

   Pile the couscous onto plates, top with the fish and vegetables, and scatter with the remaining coriander.