Make this spicy dinner time favourite of Bill Grangers for yourself. Your friends and family will love it.
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.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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