Moroccan-Spiced Fish Tagine with Couscous Recipe

Name: Moroccan-Spiced Fish Tagine with Couscous Recipe
Prep time: 3 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Cuisine: Moroccan
Ingredients: 4 white fish fillets (such as cod or halibut); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional); 1 cup vegetable broth; 1/2 cup green olives, pitted and sliced; 1/4 cup fresh cilantro, chopped; 1 cup couscous; 2 tablespoons olive oil; Salt and pepper to taste; Lemon wedges for serving

By Sophie Greene · 6 August 2025

Looking for a dish that's both vibrant and pescatarian-friendly? This Moroccan-Spiced Fish Tagine is a delightful way to infuse your dinner with bold flavors and aromatic spices. Perfect for a weeknight meal, it comes together in under 40 minutes and uses simple, wholesome ingredients. Serve it over fluffy couscous for a complete and satisfying dinner that's sure to become a family favorite.

Moroccan-Spiced Fish Tagine with Couscous Recipe

3Prep min

10Cook min

40Total min

3Serves

MoroccanCuisine

EasyDifficulty

Looking for a dish that's both vibrant and pescatarian-friendly? This Moroccan-Spiced Fish Tagine is a delightful way to infuse your dinner with bold flavors and aromatic spices. Picture flaky fish simmered in a rich, spiced tomato sauce, served over fluffy couscous—it's a meal that transports your taste buds straight to North Africa. This recipe is perfect for those evenings when you want something special without spending hours in the kitchen. The combination of fresh herbs and spices creates a symphony of flavors that will have your guests asking for seconds. Plus, it's an excellent way to enjoy a healthy, seafood-based meal. Delicious Moroccan-Spiced Fish Tagine This Moroccan-Spiced Fish Tagine is bursting with vibrant flavors. The fish is tender and flaky, infused with warming spices, and the sauce is perfectly balanced with tomatoes, olives, and fresh cilantro. Whether you're a seasoned cook or a beginner, this dish is easy to follow and delivers impressive results every time.

Ingredients

4 white fish fillets (such as cod or halibut)
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 cup vegetable broth
1/2 cup green olives, pitted and sliced
1/4 cup fresh cilantro, chopped
1 cup couscous
2 tablespoons olive oil
Salt and pepper to taste
Lemon wedges for serving

Instructions

Prepare the Fish: Season the fish fillets with salt, pepper, and a pinch of paprika.
Sauté Aromatics: In a large tagine or pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
Add Spices: Stir in the cumin, coriander, paprika, and cayenne (if using) and cook for an additional minute.
Simmer the Sauce: Add the diced tomatoes and vegetable broth, stirring well. Bring to a gentle simmer and let cook for 10 minutes to allow the flavors to meld.
Cook the Fish: Gently place the fish fillets into the sauce, spooning some of the sauce over the top. Add olives and cover, cooking for 8-10 minutes or until the fish flakes easily with a fork.
Prepare Couscous: While the fish is cooking, prepare the couscous according to package instructions. Fluff with a fork and stir in some chopped cilantro.
Serve: Spoon the couscous onto plates, top with the fish and sauce, and garnish with additional cilantro and lemon wedges.

Cook’s tips

Use a tagine or a heavy-bottomed pot with a tight-fitting lid to keep moisture in.
Pat the fish dry before seasoning to ensure a nice sear.
If you prefer a thicker sauce, simmer uncovered for a few extra minutes.
Adjust the cayenne to your spice preference.
Make sure to fluff the couscous with a fork to prevent clumping.

Substitutions

Use chicken broth instead of vegetable broth for a richer flavor.
Swap green olives for Kalamata olives if you prefer a saltier taste.
Substitute couscous with quinoa or rice for a gluten-free option.
Use any firm white fish like tilapia or snapper.
Add a handful of raisins or apricots for a touch of sweetness.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to keep the fish moist.

Frequently asked questions

Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead and add the fish when ready to cook. However, it's best to serve immediately after cooking the fish to prevent it from becoming dry.

Can I use frozen fish?

Absolutely, thaw the fish completely and pat dry before seasoning.

Is this dish spicy?

The cayenne adds a mild heat; adjust or omit it for a milder version.

What can I serve with this tagine?

Couscous is the classic pairing, but you can also serve it with crusty bread or over rice.