SPRING SEAFOOD TAGINE

■ 2 tablespoons olive oil

■ 1 onion, finely chopped

■ 2 garlic cloves, chopped

■ 1 ½ teaspoons ground cumin

■ 1 ½ teaspoons ground ginger

■ 1 ½ teaspoons ground coriander

■ 1 tablespoon harissa

■ 12 green prawns, peeled, tails intact, deveined

■ 400g firm white fish (such as ling)

■ 400g can chickpeas, rinsed, drained

■ 400g can chopped tomatoes

■ 1 cup (250ml) fish stock

■ 500g fresh pipis (see Notes)

■ 2/3 cup (120g) frozen peas

■ 100g green beans, trimmed, cut into 3cm pieces

■ ½ bunch fresh mint, leaves chopped

■ 1 ½ cups (300g) instant couscous, cooked according to packet instructions

■ 1/3 cup (45g) slivered almonds, toasted

METHOD Step 1:

Heat the oil in a casserole or deep saucepan over medium heat. Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, spices and harissa, and cook for 2 minutes or until fragrant. Add the prawns, fish and chickpeas. Cook, stirring, for 2 minutes, then add tomato and stock. Season and bring to a simmer, then cook for 4-5 minutes until slightly reduced.

Step 2:

Add pipis, peas and beans, then cover with a lid and cook for a further 5 minutes or until the shells have opened. Remove from heat.

Step 3:

Scatter the tagine with mint and serve with couscous topped with almonds.