Wild salmon tagine with preserved lemons and olives

Name: Wild salmon tagine with preserved lemons and olives
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 170 g jar chermoula spice paste; 110 g fillets Waitrose 1 wild Alaskan sockeye salmon, skinned and cut into chunks; 300 g 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; 300 g baby new potatoes, halved; 1 tsp ground cumin; 2 garlic cloves, crushed; 400 g can chopped tomatoes; 4 tbsp black olives, pitted and halved

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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Ingredients

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

Method

Mix the chermoula with the fish, cover and chill for at least 30 minutes (or overnight).
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.
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.
Season and stand for 5 minutes before serving with the couscous, scattered with the remaining sliced preserved lemon and extra mint leaves.