Chermoula Fish and Chickpea Tagine

Chermoula Fish and Chickpea Tagine

Use whatever fish is freshest on the day, but thicker fillets work best as they hold their shape well. We served ours with a bowl of cooked Israeli couscous tossed with chopped herbs, sliced preserved lemon and toasted almonds.

Serves 6

Photography by Manja Wachsmuth
From issue #77
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