Saffron salmon tagine recipe | Sainsbury`s Magazine

Ingredients

• pinch of saffron strands
• 300ml hot chicken or vegetable stock, made with ½ stockpot or cube
• 1 tbsp rapeseed oil
• 2 red onions, finely sliced
• 2 garlic cloves, finely sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground turmeric
• 1 tbsp rose harissa paste
• 500g mixed colour cherry tomatoes, halved
• 2 preserved lemons, skin only, finely sliced
• 1 x 400g tin chickpeas, rinsed and drained
• 50g pitted green olives
• 4 skinless salmon fillets
• handful of chopped coriander
• 250g couscous
• 15g butter
• handful of chopped parsley