INGREDIENTS:

1 tablespoon olive oil  1 red onion, halved, thickly sliced  1 large zucchini, thickly sliced  2 garlic cloves, crushed  4cm fresh ginger, peeled, finely grated  1 teaspoon ground turmeric  1 cinnamon stick  700g bottle passata  500g firm white fish fillets, cut into 4cm pieces (see note)  400g can chickpeas, drained, rinsed  1 lemon  1 1/2 cups couscous  1 1/2 cups boiling water  Fresh flat-leaf parsley leaves, to serve

DIRECTIONS:

1. Heat oil in a large saucepan on medium-high heat. Add onion and zucchini. Cook for 5 minutes or until onion has softened. Add garlic, ginger, turmeric and cinnamon. Cook for 1 minute or until fragrant. Add passata and 3/4 cup cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until reduced slightly.

2. Add fish and chickpeas. Cook, covered, for 5 minutes or until fish is just cooked through.

3. Meanwhile, using a zester, peel long, thin strips of rind from lemon. Juice lemon. Place couscous and lemon rind in a medium heatproof bowl. Add boiling water. Stir. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff to separate grains. Stir in lemon juice. Season with salt and pepper.

4. Serve tagine spooned over couscous and sprinkled with parsley.