Fast fish tagine | Women's Weekly Food

Ingredients

• 4 blue-eye trevalla fillets (800g), skin on, halved widthways
• 2 tablespoon chermoulla or moroccan spice mix
• 2 tablespoon olive oil
• 1 large brown onion (200g), sliced thinly
• 3 clove garlic, crushed
• 1 medium lemon (140g), sliced thinly
• 3/4 cup (95g) pitted green olives
• 1 cup (250ml) salt-reduced chicken stock
• 1 teaspoon caster (superfine) sugar
• 2 tablespoon coarsely chopped fresh coriander (cilantro)
• Coriander couscous
• 1 cup (200g) couscous
• 1 cup (250ml) boiling water
• 1/2 cup firmly packed fresh coriander (cilantro) leaves