Wild salmon tagine with preserved lemons and olives

Wild salmon tagine with preserved lemons and olives

This tagine includes beautifully spiced, flaky salmon and is served with classic, wholewheat couscous, topped with olives and fresh mint. 

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins
  • Pluschilling and soaking

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  • 170g jar chermoula spice paste
  • 4 x 110g fillets Waitrose 1 wild Alaskan sockeye salmon, skinned and cut into chunks
  • 300g wholewheat couscous
  • ½ tsp sea salt
  • ½ preserved lemon
  • 3 tbsp extra virgin olive oil
  • small handful mint leaves, finely chopped, plus extra to garnish
  • 3 tbsp olive oil
  • 1 red onion, thinly sliced
  • 2 carrots, roughly chopped
  • 300g baby new potatoes, halved
  • 1 tsp ground cumin
  • 2 garlic cloves, crushed
  • 400g can chopped tomatoes
  • 4 tbsp black olives, pitted and halved


  1. Mix the chermoula with the fish, cover and chill for at least 30 minutes (or overnight).

  2. Put the couscous and salt in a bowl with 400ml boiling water, soak for 5-10 minutes, then fluff up with a fork. Scoop out and discard the flesh of the preserved lemon; finely slice the peel. Stir most of it into the couscous with the extra virgin olive oil and mint.

  3. Heat the olive oil in a heavy based pan over a medium heat. Add the onion, carrots, potatoes and cumin. Season and sauté for 5 minutes, then add the garlic and sauté for a further 2 minutes. Pour in the tomatoes, 300ml water and the olives and bring to the boil, then reduce to a simmer for 15-20 minutes, until the sauce has reduced down a little. Stir in the fish and simmer for another 5 minutes, until everything is cooked through.

  4. Season and stand for 5 minutes before serving with the couscous, scattered with the remaining sliced preserved lemon and extra mint leaves.


Typical values per serving when made using specific products in recipe


3,319kJ/ 793kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating