A delightful blend of middle eastern flavours and seafood; cinnamon, dried fruits, cumin, tumeric and tomato. Serve with couscous, flat-leaf parsley and lemon wedges and you have a hearty, winter meal.
- 100g dried apricots
- 400g can cherry tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon each turmeric and paprika
- 2 cinnamon quills
- 600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes
- 8 green prawns, peeled (tails intact), deveined
- 1 cup (200g) couscous
- 2 tablespoons flat-leaf parsley leaves
- 4 lemon wedges
- Place apricots in a small bowl, cover with 200ml boiling water, then stand for 30 minutes to soak.
- Place tomatoes in a pan over medium heat. Add cumin, turmeric, paprika and cinnamon. Season well. Add apricots and their soaking liquid, stir to combine, then bring to the boil over medium-high heat.
- Add the fish and prawns, then simmer gently over medium heat for 5-10 minutes until the broth is soupy and the fish and prawns are cooked through.
- Meanwhile, place couscous in a bowl and cover with 1 cup (250ml) boiling water. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork and season to taste with salt and pepper.
- Divide the seafood and soup among bowls, scatter with couscous and parsley, then serve with lemon wedges.