Roast Salmon Tagine with Buttery Herby Cous Cous

Tue, 20 September 2022

Ingredients

Salmon
4 salmon fillets
3 tbsp honey
3 tbsp dijon mustard

Tagine
1 onion
3 cloves garlic
1 tin chickpeas
2 carrot
1 red pepper
2 tbsp oil
100g spinach / baby kale / winter greens
1 tsp corn flour
1 tsp tomato puree
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tbsp honey
100g green olives
400mls vegetable stock
200mls cream

Garnish
Pine nuts
Fresh coriander ( or parsley )

Cous Cous
200g cous cous
250mls boiling water
50g butter
Handful of fresh parsley, chives and or dill
Sea salt and black pepper

Method
Tagine :

1. Mise en Place: Peel and dice the onions and garlic. Peel and roughly dice one carrot, grate the other. 
2. Deseed and roughly dice the red pepper.
3. Gently warm the oil in a pan. Add in the onion and garlic and allow to cook slowly for 15 - 20 minutes. 
4. Add the spices, puree and cornflour, allow to warm for a moment or two ( keep stirring all the time). 
5. Then add in the peppers, carrots and allow to be coated in the oil and spices.
6. Pour in the stock and allow it to simmer for 20 minutes or until the vegetables are tender.

For the last 5 minutes of cooking, add in the spinach and allow to wilt, the olives and the cream. Turn up if
you need to reduce the sauce a little.