4
Easy
30 minutes
30 minutes
Heat the olive oil in a pan. Add the onion and cook gently until soft, but still pale. Add the garlic and spices and stir for 1 minute, or until fragrant, adding more oil if necessary.
Add the tomatoes and simmer for 5 minutes. Pour in the stock and bring to the boil. Cook, uncovered, for 5 minutes. Stir in the chickpeas, carrots and raisins and cook for another 5 minutes.
Submerge the fish in the sauce, cover and cook on the lowest possible heat for 5 minutes, or until the fish is just cooked and still moist. Check seasoning.
Add the fresh coriander and serve with the hot couscous.
