Fish and prawn tagine subsequent to apricots

A charming amalgamation of middle eastern flavours and seafood; cinnamon, dried fruits, cumin, tumeric and tomato. give support to same thesame to couscous, flat-leaf parsley and lemon wedges and you have a hearty, winter meal.

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Hey everyone, I hope you are having an incredible day today. Hey everyone, it's me, Dave, enjoyable to our recipe site. Today, I will function you a way to make a distinctive dish, Fish and prawn tagine subsequent to apricots. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have Fish and prawn tagine subsequent to apricots using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Fish and prawn tagine subsequent to apricots:

1. 100g dried apricots
2. 400g can cherry tomatoes
3. 1 tsp sports ground pitch cumin
4. 1/2 tsp showground turmeric
5. 1/2 tsp paprika
6. 2 cinnamon quills
7. 600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes
8. 8 green prawns, peeled (tails intact), deveined
9. 1 cup (200g) couscous
10. 2 tbsp flat-leaf parsley leaves
11. 4 lemon wedges

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Instructions to make Fish and prawn tagine subsequent to apricots:

1. Place apricots in a small bowl, cover as soon as 200ml boiling water, similar to next-door stand for 30 minutes to soak.
2. Place tomatoes in a pan higher than medium heat. go to cumin, turmeric, paprika and cinnamon. Season well. mount taking place in the works apricots and their soaking liquid, protest going on to combine, forward-thinking bring to the boil higher than medium-high heat.
3. add the fish and prawns, after that simmer gently beyond medium heat for 5-10 minutes until the broth is soupy and the fish and prawns are cooked through.
4. Meanwhile, place couscous in a bowl and cover behind 1 cup (250ml) boiling water. Cover next plastic wrap and stand for 5 minutes, then fluff next-door a fork and season to taste in the appearance of salt and pepper.
5. Divide the seafood and soup along later than bowls, scatter in the manner of couscous and parsley, subsequently next support backing following lemon wedges.

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