Spicy fish tagine with red couscous

SERVES 4 PREP AND COOK TIME 40 MINUTES (+ REFRIGERATION TIME) 1 tablespoon finely grated lemon rind 2 teaspoons dried chilli flakes

2 cloves garlic, crushed

1 tablespoon olive oil

4 x 200g firm white fish fillets, skin on 30g butter

2 baby fennel bulbs (260g), trimmed, cut into wedges, fronds reserved

150g green beans, halved lengthways

1/3 cup (50g) raisins

1 cup (250ml) dry white wine pinch saffron threads

1/3 cup (45g) roasted pistachios RED COUSCOUS 1 tablespoon extra virgin olive oil 1 tablespoon harissa paste 2 teaspoons sweet paprika 4 green onions (green shallots), sliced thinly

1 cup (250ml) chicken stock ½ cup (125ml) water 1 ½ cups (300g) couscous 1 tablespoon lemon juice 1 Combine rind, chilli, garlic and oil in a large bowl with fish. Cover, refrigerate 3 hours or overnight.

2 Melt butter in a tagine or large heavybased frying pan over high heat; cook fennel, stirring, for 5 minutes or until browned lightly. Add beans, raisins, wine and saffron; top with fish. Bring to the boil. Reduce heat to low-medium; simmer, covered, for 15 minutes or until fish is just cooked through.

Season to taste.

3 RED COUSCOUS Heat oil in a medium saucepan over medium heat; cook harissa, paprika and half the green onion, stirring, for 2 minutes or until fragrant. Add stock and water; bring to the boil. Remove from heat, add couscous; cover, stand 5 minutes or until liquid is absorbed. Using a fork fluff couscous, then stir in juice; season to taste. Top with remaining green onion. Not suitable to freeze or microwave.