Salmon with Sweet Potato Tagine and Couscous
Serves 4, Prep and Cook: 30 mins
4 x 150g skinless, boneless salmon fillets Cooked couscous and steamed asparagus,
SWEET POTATO TAGINE 1 tblsp olive oil 1 onion, finely chopped 1 tblsp Moroccan seasoning 500g sweet potato, peeled, cut into
1cm cubes 410g can rich and thick classic chopped
tomatoes with paste 1 cup chicken stock 400g can chickpeas, drained, rinsed 1 tblsp honey
1 To make tagine, heat oil in a large saucepan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add seasoning. Cook, stirring for 1 minute. 2 Add potato, tomatoes, stock, chickpeas and honey. Stir until combined. Bring to boil. Cover with lid. Gently boil for 5 minutes. Uncover. Gently boil for a further 6 to 7 minutes, or until potato is tender. Remove from heat. 3 Meanwhile, place salmon on a lightly oiled oven tray. Season with salt and pepper. 4 Cook in a very hot oven (220C) for about 8 minutes, or until cooked until your liking. 5 Serve tagine on couscous. Top with salmon and asparagus.