Tangines can usually take a while to cook however this version from Bill Granger, makes the whole process a lot quicker and simpler.
2 tablespoons olive oil
1 red onion, roughly chopped
1 sweet potato, peeled and cut into chunks
1 1/2 teaspoons ras el hanout
a handful green beans, topped and tailed
400g tin chopped tomatoes
1 red chilli, split in half
2 teaspoons fish sauce
2 teaspoons soft brown sugar
juice of 1/2 lime
500g skinned firm white fish fillets, cut into chunks
coriander leaves, to serve
200ml hot chicken stock
1 tablespoon olive oil, plus a good glug.
400g tin chickpeas, drained and rinsed
a handful of coriander leaves
4 spring onions, sliced into rounds
50g toasted pistachios, roughly chopped
Heat the olive oil in a large, heavy-based pan over a medium-low heat. Add the onion and fry, stirring occasionally, for 5 minutes or until translucent. Add the sweet potato and ras el hanout and cook, stirring, for 1 minute. Throw in the green beans, pour in the tinned tomatoes and 400ml water. Add the chilli and simmer for 12-15 minutes, or until the sweet potatoes are tender.
Add the fish sauce, sugar and lime juice to the tagine, stir well then drop the pieces of fish into the sauce and simmer with the lid on for 5 minutes, until the fish is opaque. Top with coriander leaves and serve with the couscous.
Place the couscous in a large bowl and pour over the chicken stock and 1 tablespoon olive oil. Cover with cling film and set aside for 10 minutes. Break up the couscous with a fork then stir through the chickpeas, coriander, spring onions and pistachio. Add a good glug of olive oil and serve with the tagine.