Monkfish and Chickpea Tagine

Ingredients:
8oz monkfish - cut into chunks 
1 can chickpeas - drained and rinsed
1 medium onion - finely chopped
1 clove of garlic - crushed 
1 red pepper - chopped
1 small courgette - cut into bite sized pieces
1 can chopped tomatoes
1/2 pt vegetable stock (I used one stock cube)
1 red chilli - finely chopped
2 tsp paprika
1 tsp ground ginger
12 green olives
splash of olive oil

Method:
Using a splash of olive oil, soften (but don't brown) the onion, garlic, chilli and pepper in a pan.  Add a bit of water to stop it browning or sticking if needed
Add the chopped tomatoes and vegetable stock and bring up to the boil
Add the paprika, ground ginger, chickpeas and courgette and bring back to the boil
Turn down to a simmer and cook for about 20 minutes
Add in the olives and simmer for a further 10 minutes before adding in the monkfish
Cook for a further 8-10 minutes, or until the fish is cooked through

Serves two

I served the dish with couscous 

The easiest way I have found to make couscous is just to place it into a bowl, add boiling water to just above the height of the dry couscous, leave for 5 minutes and then fluff up with a fork.  Vegetable stock can be used instead of water to add a bit more flavour.  Also herbs or dried fruit such as sultanas or chopped apricots can be mixed with the couscous before adding the water or stock, again this will give the finished dish more flavour.