Cod Tagine

with Quinoa

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low-carb
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Instructions

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1 Prep ingredients

Chop the cod fillet into bite-size pieces. Chop the zucchini into bite-sized pieces. Peel and slice the onion. Peel and mince the garlic. Slice half of the lemon into thin rounds and the rest into wedges.

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2 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

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3 Start tagine

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and zucchini with a pinch of salt. Cook for 5-7 min until softened. Add the garlic and cook for 2-3 min further.

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4 Simmer

Add the ras el hanout and star anise. Stir for 1 min. Add the chopped tomatoes, measured water, stock cube, honey and saffron. Cover with a lid, reduce the heat to low and simmer for 15 min.

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5 Add fish

Add the codlemon slices and kalamata olives to the tagine and simmer, covered, for a final 4 min. 

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6 Serve

Season the fish tagine with a squeeze of lemon juice and serve over the cooked quinoa with a dollop of labneh. Garnish with the remaining lemon wedges.

Tips for fussy eaters

Leave out any unpopular spices. Serve over cooked rice.

Pro tip

Prep ahead! Cook the tagine until step 4, then refrigerate. Reheat and finish in time for dinner!

Healthy, wholesome and aromatic!

Cooking Time: 35 min

Cals 583 · Prot 43 · Carbs 60 · Fat 17

Ingredients

Number of people

Tagine

Cod fillet 350 Grams
Small zucchini 2 Pieces
Brown onion 0.5 Pieces
Garlic cloves 2 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Ras el hanout 5 Grams
Star anise 2 Pieces
Chopped tomatoes 400 Grams
Water 100 ML
Vegetable stock cube 0.5 Pieces
Honey 20 Grams
Splash of saffron 20 ML
Kalamata olives 60 Grams

Quinoa

Mixed quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

To serve

Labneh 100 Grams

Healthy, wholesome and aromatic!

Cooking Time: 35 min

Cals 583 · Prot 43 · Carbs 60 · Fat 17

Instructions

photo

1 Prep ingredients

Chop the cod fillet into bite-size pieces. Chop the zucchini into bite-sized pieces. Peel and slice the onion. Peel and mince the garlic. Slice half of the lemon into thin rounds and the rest into wedges.

photo

2 Boil quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

photo

3 Start tagine

Meanwhile, heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and zucchini with a pinch of salt. Cook for 5-7 min until softened. Add the garlic and cook for 2-3 min further.

photo

4 Simmer

Add the ras el hanout and star anise. Stir for 1 min. Add the chopped tomatoes, measured water, stock cube, honey and saffron. Cover with a lid, reduce the heat to low and simmer for 15 min.

photo

5 Add fish

Add the codlemon slices and kalamata olives to the tagine and simmer, covered, for a final 4 min. 

photo

6 Serve

Season the fish tagine with a squeeze of lemon juice and serve over the cooked quinoa with a dollop of labneh. Garnish with the remaining lemon wedges.

Tips for fussy eaters

Leave out any unpopular spices. Serve over cooked rice.

Pro tip

Prep ahead! Cook the tagine until step 4, then refrigerate. Reheat and finish in time for dinner!

Ingredients

Number of people

Tagine

Cod fillet 350 Grams
Small zucchini 2 Pieces
Brown onion 0.5 Pieces
Garlic cloves 2 Pieces
Lemon 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Ras el hanout 5 Grams
Star anise 2 Pieces
Chopped tomatoes 400 Grams
Water 100 ML
Vegetable stock cube 0.5 Pieces
Honey 20 Grams
Splash of saffron 20 ML
Kalamata olives 60 Grams

Quinoa

Mixed quinoa 100 Grams
Water 250 ML
Salt 0.5 Tsp

To serve

Labneh 100 Grams
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