Moroccan Fish Tagine With Almond Couscous

• 1 tbsp olive oil
• 1 None onion, sliced
• 2 cloves garlic, finely sliced
• 1/2 tsp ground cumin
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tsp ground coriander
• 8.75 oz cherry or grape tomatoes, halved
• 2/3 cup fish stock
• 1/2 None preserved lemon, flesh discarded and rind finely sliced
• 16 None pitted black olives
• 4 None trout fillets, skinless, deboned
• 1 handful fresh cilantro leaves
• 7 oz instant couscous
• 2 1/2 tbsp butter
• 1/3 cup sliced almonds

1. Heat oil in a tagine or saucepan over medium-high heat and saute onion for 5 mins, until beginning to soften. Add garlic and spices and cook for 2 mins. Add tomatoes, stock, preserved lemon rind and olives. Remove 1/2 of mixture and set aside.
2. Season fish and lay over mixture still in saucepan. Top with reserved mixture. Cover, reduce heat to medium-low and cook for 12 mins, until fish is just translucent. Sprinkle fresh cilantro over top.
3. Meanwhile, combine couscous and butter. Season. Cover with 2 cups boiling water, cover tightly with plastic wrap and set aside for 3 mins. Remove plastic wrap, add almonds and fluff with a fork. Serve with fish tagine.

olive oil, onion, garlic, ground cumin, ground turmeric, ground cinnamon, ground coriander, cherry, fish stock, preserved lemon, black olives, trout, cilantro, couscous, butter, almonds

Taken from recipes-plus.com/api/v2.0/recipes/22447 (may not work)