Spiced seafood tagine with cous cous
Method: Heat a heavy based casserole dish on a medium heat. Add the oil and fry off the garlic and onion for a few minutes until softened. Increase the heat and
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Cooking tools:
- Baking dish
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Grater
- Wooden spoon
- Grill
- Tongs
- Colander
- Serving bowl
- Spoon
- Mixing bowl
- Plate
Ingredients
- 480g cod loin
- 2 large prawns
- 3 tbsp olive oil
- 3 cloves garlic, finely chopped
- 1 large white onion, thinly sliced
- 1 tsp cumin seeds
- 2 tsp ground cumin
- 2 tbsp paprika
- 2 tsp ras-el-hanout
- ½ tsp cayenne pepper
- 400g chopped tomatoes
- 1 lemon, zested
- 1 bay leaf
- 100g dried apricots, chopped
- 400g chickpeas
- 400ml fish stock
- Salt and pepper to season
- Fresh coriander leaves, chopped
- 600g prepared cous cous
- Mixed leaf salad
- 50ml natural yoghurt
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