Moroccan fish tagine

You will need
1 lemon, cut into thick slices
2 tablespoons olive oil
2 onions, sliced
1 garlic clove
1 teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground paprika
400g can chopped tomatoes
1 cinnamon stick
Juice of 1 lemon
Freshly ground black pepper
100g green olives, pitted
500g monkfish, cut into 2cm cubes
400g can chickpeas, drained and rinsed
200g couscous
200ml boiling water
½ x 15g pack coriander, finely chopped
1 tablespoon extra virgin olive oil
1 lime, zest and juice

Method
1.Blanch the lemon slices in boiling water and refresh.
2.Preheat the grill to high and brown the lemon slices. Heat the oil in a large frying pan and cook the onions until softened, add the garlic, ginger, cumin, paprika and cook for a further minute.
3.Pour in the tomatoes, add the cinnamon stick, lemon juice, seasoning and olives and bring to the boil.
4.Add the monkfish and chickpeas then cover and simmer for 15 minutes, removing the cinnamon stick before serving.
5.When making the couscous, place in a heatproof bowl and pour over the boiling water. Once the water has been absorbed, add the coriander and stir in the oil, lime zest and juice. Serve the couscous with the fish tagine.