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Sweet Potato and Fish Tagine with Pistachio Couscous

Make this spicy dinner time favourite of Bill Grangers for yourself.  Your friends and family will love it.


  • 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

  • Pistachio couscous

  • 200g couscous

  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    Pistachio couscous

  • 4.

    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.

  • 5.

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