Burren Smoked Salmon Tagine with Couscous

Method

1. Cut 600 g of the salmon fillet into 5 cm pieces across and set aside. *(You will only need 600 g of the fillet, but you will love the fact that you have the rest left over to enjoy at a later stage! Can be kept in the fridge - well-wrapped - for up to 3 days.)

2. Heat a tablespoon of oil in a large, wide pan with a lid, over a medium heat. Add the onion and garlic and cook for 10 minutes or until the onion and garlic soften. Add the cumin, paprika, ground coriander and turmeric, stir well and cook for 1 minute. Add in the cinnamon stick, tomatoes, courgette and water and cook for 10 minutes.

3. Then add the lemon zest, reserving the juice for the couscous, and half the chopped coriander. Taste and season with salt and pepper.

4. Season the smoked salmon and then place it in a single layer over mixture in pan. Cover and cook for 5 minutes.

5. Meanwhile, place the couscous in a heatproof bowl, add the lemon juice, the remaining tablespoon oil and 250 ml boiling water. Stir well, cover and set aside for 3-4 minutes or until the liquid is absorbed.

6. Use a fork to separate the grains. Taste and season with salt and pepper. Stir through some of the remaining chopped coriander. Keep some to sprinkle over the tagine just before serving.

7. To serve: Spoon the couscous into serving bowls and top with the fish tagine. Sprinkle with the remaining coriander.