Fish and sweet potato tagine with pistachio couscous

Bill Grangers tagine-inspired recipe is made using white fish and sweet potatoes and spiced with ras el hanout
By Bill Granger
Fish and sweet potato tagine with pistachio couscous
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the tagine

  • 2 tbsp olive oil
  • 1 red onion, roughly chopped
  • 1 sweet potatoes, peeled and cut into chunks
  • 1½ tsp ras el hanout spice blend
  • a handful of green beans, topped and tailed
  • 400 g canned chopped tomatoes
  • 1 red chilli, split in half lengthways
  • 2 tsp fish sauce
  • 2 tsp soft brown sugar
  • ½ limes, juiced
  • 500 g skinned firm white fish fillets, cut into chunks
  • coriander, chopped, to serve

For the couscous

  • 200 g couscous
  • 200 ml chicken stock, hot
  • 1 tbsp olive oil, plus extra to serve
  • 400 g tinned chickpeas, drained and rinsed
  • a handful of coriander, chopped
  • 4 spring onions, sliced into rounds
  • 50 g pistachio nuts, toasted and roughly chopped


1. Heat the olive oil in a large, heavy-based pan over a medium to 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. Add 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.

2. For 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 pistachios. Keep warm until the tagine is ready.

3. By now the sweet potatoes should be 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 and top with olive oil.

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