Tajine with Couscous, Vegetables and Fish

Ingredients

• 3 tbsp oil
• 200 g Couscous
• 1750 ml water
• 350 g fish fillet strips
• 1 Zucchini
• 1 small onion
• 1 Garlic clove
• 250 g small potatoes
• 250 g tomatoes
• 250 ml broth
• 200 g heavy cream
• 150 g yogurt
• 1 tbsp curry
• Salt
• Pepper

Instructions

1. 1.

   Wash the zucchini, halve it lengthwise and slice into rounds. Score the tomatoes at the stem end, blanch, cool, peel, and cut flesh into 2–3 cm strips. Peel potatoes and shave thin slices. Peel onion and garlic and finely chop. Brown fish in two-thirds of the oil on both sides, then remove from pan. Add garlic and onions to pan and sauté. Add vegetables and cook together. Pour in broth and simmer for about 20 minutes.

2. 2.

   Bring salted water to a boil, stir couscous with one-third of the oil and let it absorb liquid for about 5 minutes until all liquid is absorbed. Return to heat, stir several times with a fork, transfer into an oven‑proof tajine dish. Mix cream, yogurt, curry and a pinch of salt, pour over vegetables, add fish, do not cook further. Taste. Arrange the vegetables with fish on top of couscous, close the tajine lid and bake at 200°C for about 25 minutes.