Fish

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  • Family Friendly
  • Healthy
  • Fast
  • Easy

Tomato-Braised Fish and Chickpeas with Lemon Couscous

We're stirring up the senses with this aromatically spiced bowl of tomatoey loveliness imbued with the fragrance of classic Arabic spice blend, ras el hanout. Which, more-or-less, translates to 'top shelf' and is, incidentally, a perfect way to caption this quick fish dinner.

Mild

30 Minutes

Recipe

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01

Prepare Ingredients

Peel and thinly slice eschalot. Halve cherry tomatoes. Drain and rinse chickpeas.

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02

Cook Eschalot

Heat a frypan over medium heat. Add butter, eschalot and a sprinkle of salt and cook, stirring occasionally, for 1–2 minutes or until softened and slightly caramelised.

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03

Add Tomatoes

Add tomato paste and Peppery Ras el Hanout, stir for 30 seconds or until fragrant. Add cherry tomatoes and chickpeas and stir to combine.

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04

Add Fish

Stir through 125ml (½ cup) water and bring tomato mixture to a simmer. Add fish, cover with a lid, and cook for 10–12 minutes or until fish is tender and cooked through. While the fish is cooking, continue with step 5.

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05

Make Couscous

Zest lemon and cut into wedges. Dissolve stock cube in 185ml (¾ cup) boiling water. Place couscous in a heatproof bowl with lemon zest and pour over stock. Cover and set aside for 5 minutes. Fluff with a fork and set aside.

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06

Plate Up

Chop parsley. Carefully remove fish from sauce and stir through baby spinach leaves until wilted. Season with salt and pepper. Divide lemon couscous between plates and top with fish and braised tomatoes and chickpeas. Sprinkle with parsley and serve with lemon wedges.

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Tomato-Braised Fish and Chickpeas with Lemon Couscous

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami