Ruby Bhogal served up a tasty Moroccan fish tagine with cous cous on Steph’s packed Lunch.

The ingredients are: Olive Oil, 1 Large White Onion, diced, 4 Cloves Garlic, grated, Pinch of Saffron, 1 tbsp Cumin Seeds, lightly crushed, 1/2 tsp Turmeric, ground, 1/2 tsp Coriander Seeds, lightly crushed, 1/2 tsp Fenugreek Seeds, lightly crushed, 1/2 tsp Nigella Seeds, 2 tbsp Harissa paste, 1 Tinned Tomatoes, 200ml Water, Handful Cherry Tomatoes, 1 Tin Chickpeas, drained & rinsed, 1 Preserved Lemon, cut into 8, 1 Red Bell Pepper, sliced, 4 Cod fillets, approx. 600g, Handful Coriander, roughly chopped (stalks included) and Pinch of Salt.

To Serve: Cous Cous (if home-made, cooked using vegetable stock).

See more tagine recipes in the book titled: Tagine Recipes: Delicious recipes for Moroccan one-pot Tagine cooking available from Amazon now.