karen8967
Master
- Messages
- 10,330
- Type of diabetes
- Type 1
- Treatment type
- Insulin
Thanks @Kim Possible Looks magic, like the harissa but not sure about the apricots@SueJB this is the recipe ... that we will be having tonight (with pollock instead of cod)...
There’s no need for a pointed lid. Unless you want one.
Fish Tagine
Ingredients
For the tagine
oil
1 onion, finely sliced
1 red and 1 green pepper, deseeded and finely sliced
2 garlic cloves, finely sliced
1 tbsp harissa paste
1 cinnamon stick
200g tin chopped tomatoes
200ml vegetable stock, made with ½ stock cube
50g dried apricots, sliced
2 x skinless cod fillets, cut into large chunks
6 tbsp chopped fresh coriander
For the couscous
140g couscous
200ml hot vegetable stock, made with 1 stock cube
Zest and juice of ½ lemon
Method
1. Heat the oil in a non-stick, lidded frying pan. Add the onion and peppers and fry for 5 minutes until softened, adding a splash of water if necessary to prevent them burning. Add the garlic and harissa paste, then cook for 2-3 minutes.
2. Stir in the cinnamon, tomatoes, stock and apricots. Bring to the boil and simmer for 5 minutes. Season.
3. Stir in the cod, cover, and simmer for 5 minutes until the fish is just cooked. Discard the cinnamon stick and scatter over the coriander.
4. Meanwhile, put the couscous in a heatproof bowl, pour over the stock and leave to stand for 5 minutes until the liquid has been absorbed. Fluff up the grains with a fork and stir in the lemon zest and juice.
5. Serve the couscous topped with the tagine.
Any idea of the carbs in the dish per portion? @Kim PossibleI know what you mean about apricots but there aren't that many in the recipe and, if you slice them, they just add a slight sweetness to the flavour without being over-powering.
Is it usual in the UK for emplyers to provide their employees with food? In the Netherlands most jobs expect you to bring or buy your own food, although restaurants may have a staff meal before opening or after closing to customers.In my eyes, you can’t keep your army afloat if you are not feeding them and expecting them to work long hours.
Thanks @Kim Possible I'll just guess too, since I'm not a big fan of couscous, it'll probably be a smaller serving. Probably won't be until the weekend to try it as we've got so much planned alreadyLast night, i guesstimate 45g carbs for quite a large portion (half the tajine recipe and 60g dry couscous). My bg stayed in the 5s and 6s.
I am sure you could calculate more accurately if you broke down all the ingredients.
Raining cats and dogs here.Hello peeps
Wet wet wet up here
Hope everyone is keeping well
I don’t know if I’m too honest or picky, but for VIP night we worked the same 9-12hours and we ate what the guests ate but it was cold. I was expecting at least some warm rice for us and not guest food. The only veggie item was fried dumplings and veggie sticks. I’m noy complaining because things could be worse but the arrangement could have been a bit better. Even they are aware that I have type 1 diabetes, I wasn’t allowed food when I asked. So now I realised I have to pack food and I can’t rely on my own work place for food. I guess with nuts and things I can share among my veggie friends.