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HOME / Our Recipes / Moroccan Spiced Couscous With Tuna, Honey & Almonds

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Moroccan Spiced Couscous With Tuna, Honey & Almonds

Try something different with this easy to make Moroccan dish.

Moroccan Spiced Couscous With Tuna, Honey & Almonds

Rating:

Time: 20 minutes Fish: Tuna

Serves: 4

PREPARATION METHOD

In a large mixing bowl, put the garam masala, tomato puree, honey, lemon juice and zest.

Bring the kettle to the boil, add 3 tbs of boiled water to the bowl and mix well to form a paste then allow to stand for 2 to 3 minutes. Add the couscous into the mixing bowl and pour over the remainder of the water. Mix well then cover with cling film and allow to stand for 4 to 5 minutes.

Mix together the remainder of the ingredients including the John West No Drain Tuna Steak. Add to the couscous, mix well and season to taste and place into a serving bowl.

Ingredients
2 x 130g cans John West No Drain Tuna Steak With A Little Brine
2 tbs runny honey
2 tsp garam masala
2 tbs tomato puree
4 tomatoes, diced into 1cm pieces
100g flaked toasted almonds
250g couscous
500ml boiling water
1 lemon, juiced and zest
15g chopped coriander

Ingredients
2 x 130g cans John West No Drain Tuna Steak With A Little Spring Water
1 large baking potato (about 400g)
4 tbs thick crème fraiche
2 egg yolks
40g butter
300g goat's cheese log sliced into 12 (3 per portion)

Ingredients
1 x 130g can John West No Drain Tuna Steak With A Little Brine
2 tbs olive oil
1 bunch spring onions, thinly sliced
1 - 2 red chillis, de-seeded and chopped (depending on taste)
1 clove garlic, crushed
1 x 400g can mixed beans, drained and rinsed
4 tbs light cream cheese
2 flour tortillas

Ingredients
1 x 60g can John West No Drain Tuna Steak With A Little Sunflower Oil
1 tbs clear runny honey
1 tbs olive oil
1 tbs dark soy sauce
4 radishes, washed and trimmed
5g picked coriander leaves
30g rocket salad

Ingredients
2 x 130g cans John West No Drain Tuna Steak With A Little Olive Oil
8 ½ tbs extra virgin olive oil
1 onion, peeled and thinly sliced into rings
4 medium sized eggs
2 heads baby little gem lettuce, stalk removed
50g fresh watercress
1 bunch asparagus, trimmed and cooked
1 tbs Dijon mustard
2 tbs red wine vinegar

Ingredients
2 x 130g cans John West No Drain Tuna Steak With A Little Brine
2 large aubergines
2 large red peppers
50ml olive oil
½ tsp finely chopped fresh rosemary
50g fresh watercress
2 tbs breadcrumbs

Ingredients
1 x can John West Grilled Mackerel, flaked
2 x cans chopped tomatoes
1 onion, finely chopped
1 large green chilli, finely chopped (with seeds)
2 garlic cloves, crushed
300g spaghetti
1 tbs olive oil
1 tbs tomato puree
1 tsp mixed Italian dried herbs
1 tsp sugar
Salt and pepper
Parmesan cheese

Ingredients
1 x can John West Peppered Mackerel, flaked
2 x red peppers, halved
150g couscous
1 onion, finely chopped
6 dried apricots, chopped
3 garlic cloves, crushed
100ml hot vegetable stock
Zest and juice of 1 lemon
2 tbs olive oil
2 heaped tsp of ras el hanout
1 tbs chopped fresh parsley
20g toasted flaked almonds

Ingredients
1 x can John West Smoked Mackerel, flaked
175g basmati rice
1 small (chopped) onion
2 (de-seeded and chopped) tomatoes
2 (chopped) spring onions (optional)
30g frozen peas
1 tbs olive oil
25g butter
Zest of 1 lemon
1 tbs curry powder
1 clove of garlic
250ml vegetable stock
2 tbs fresh coriander
4 hard-boiled eggs, to serve

Ingredients
2 x cans John West Mackerel In Olive Oil, drained
200g fresh spinach
4 x spring onions, finely chopped
1 onion, finely chopped
1 tsp olive oil
Zest of 1 lemon
1 large egg
150g bread crumbs
Flour for dusting

Ingredients
2 cans John West Steamed Mackerel Fillets – With a little extra virgin olive oil
100g whole black olives
1 bag beautiful salad leaves (we loved the Red Chard)
5 tbs good olive oil
½ tsp mustard powder
Juice and zest of 1 lime
2 tsp sugar
Salt and pepper

Ingredients
2 cans John West Steamed Mackerel Fillets – Simply Natural
200g dried couscous
300ml hot vegetable stock
1 tbs good olive oil
1 red pepper, finely diced
1 small red onion, finely diced
1 tbs freshly chopped parsley
Juice of ½ a lemon
Salt and pepper

Ingredients
2 cans John West Smoked Mackerel Fillets
1 tin mixed beans, (240g drained weight), drained and rinsed
1 red pepper, diced
6 spring onions, chopped
1 bag salad leaves
4 tbs good olive oil
½ tsp mustard powder
2 tsp hot pepper sauce
1 tsp sugar
Salt and pepper

Ingredients
2 cans John West Peppered Mackerel Fillets
200g dried pasta, cooked, drained and rinsed in cold water
200g cherry tomatoes, halved
1 small red onion, finely sliced
1 tbs freshly chopped parsley
1 clove garlic, well mashed
6 tbs olive oil
1 tbs white wine vinegar
Salt and pepper

Ingredients
1 can John West Wild Red Salmon (213g)
Vegetable oil, for greasing
300g (10oz) fresh spinach, thoroughly washed
4 eggs, separated
50g (2oz) Parmigiano Reggiano cheese, finely grated
200g tub low-fat soft cheese
4 tbs crème fraiche
2 tomatoes, de-seeded and chopped
2 tbs fresh herbs, chopped (chives, parsley or dill)
Salt and freshly ground black pepper

Ingredients
1 can John West Wild Red or Pink Salmon (213g)
400g (14oz) pasta shells
4 tbs olive oil
1 garlic clove, crushed
50g (2oz) pine nuts
8-10 sage leaves, torn into pieces
200g (7oz) goat’s cheese, broken into pieces
Salt and freshly ground black pepper

Ingredients
2 cans John West Wild Red Salmon - Skinless & Boneless (170g)
350g (12oz) penne (or other pasta shapes)
150g (6oz) fine green beans, trimmed and halved
4 tbs olive oil
Finely grated zest and juice of 1 lemon
1 tbs fresh lemon thyme leaves
Salt and freshly ground black pepper
Lemon wedges and sprigs of lemon thyme, to garnish

Ingredients
2 cans John West Wild Red Salmon (213g)
6 tbs olive oil
100g (4oz) frozen broad beans
3 tbs red wine vinegar
1 tsp Dijon mustard
Salt and freshly ground black pepper
1 bulb fennel, very thinly sliced
4 beef tomatoes, sliced
4 tbs capers, rinsed
2 sprigs fresh dill

Ingredients
1 can John West Wild Red or Pink Salmon (213g)
1 leek, finely sliced
1 carrot, cut into fine strips
1 bulb of fennel, finely sliced
4 small knobs of butter
4 slices of lemon
4 tbsp dry white wine
Freshly ground black pepper
Dill sprigs, to garnish

Ingredients
1 can John West Tuna Chunks In Olive Oil, drained
1 quantity pizza dough (see recipe) or large ready-made pizza base
1 tbs olive oil
1 clove of garlic, roughly sliced into 4 pieces
1 tin of chopped tomatoes or half jar passata
4 basil leaves, torn
1 medium/large ball of fresh mozzarella, water drained away, sliced thinly
1/2 a small red onion, finely sliced

Ingredients
1 can John West Tuna In Brine, drained
2 individual panini or ciabatta rolls, halved lengthways
1 tbs tinned sweetcorn in water, drained
1 tbs mayonnaise

Ingredients
1 can John West Tuna Chunks In Olive Oil or Brine, drained
600g baby potatoes, washed and halved if necessary
A small handful of spinach leaves, washed and chopped
1/2 tub of ready-made chilled pesto sauce (from delis or supermarkets)
Fresh parmesan, shaved, to garnish

Ingredients
2 cans John West No Drain Less Mess Tuna
2 cans mixed beans (a mix including kidney beans, borlotti and cannellini beans), drained and rinsed
1 large red onion, finely sliced
4 sticks of celery, finely sliced
3 tbs roughly chopped flat-leaf parsley
5 tbs extra virgin olive oil
1 tsp Dijon mustard
1 1/2 tsp white wine vinegar
1 bag mixed salad leaves
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, drained
450g potatoes, peeled and cut into chunks
4 rashers streaky bacon, chopped
1 onion, finely chopped
55g frozen sweetcorn
A little flour for dusting
Sunflower oil for frying
Salt and pepper

Ingredients
2 cans 110g John West Steam Cooked Mackerel Fillets - Natural With A Little Olive Oil, drained and slightly mashed
450g baking potatoes, peeled and cut into large chunks
30g butter
1 bunch of spring onions, finely sliced
1/2 bunch fresh dill
1 egg yolk
Tartare sauce to serve

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, drained
110g spaghetti
1 tsp sesame oil
1 tbs sunflower oil
1 bunch spring onions, finely sliced
2 cloves chopped garlic
1 tsp sesame seeds
2 tbs sweet chilli dipping sauce
Salt and pepper

Ingredients
2 cans John West No Drain Less Mess Tuna
375g ready rolled puff pastry
2 large onions, finely sliced
1 tbs balsamic vinegar
1 good handful of black olives, halved
2 tbs olive oil
2 tbs sliced roasted red peppers (from a jar)
1 handful of rocket or watercress leaves
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, lightly drained (keep the oil reserved)
250g new potatoes
1 tbs sunflower oil
1 tbs French mustard
1 tbs white wine vinegar
4 pickled beetroot, quartered
1 bunch chives, chopped
Salt and pepper

Ingredients
1 can John West Mackerel Fillets In Sunflower Oil, drained (keep the oil)
4 tbs fresh breadcrumbs
Grated zest of 1 lemon
Grated zest and juice of 1 lime
100g watercress
2 tbs freshly chopped parsley
1 clove garlic, crushed
1 tsp capers, drained
1 tbs dried oregano (or 2 tsp chopped fresh)
Salt and pepper

Ingredients
1 can Red or Pink John West Wild Alaskan Salmon (213g)
100g low-fat soft cheese with garlic and herbs
50g mature Cheddar cheese, finely grated
1 tbs chopped fresh dill or chives
Freshly ground black pepper
2 thick slices of sourdough or mixed seed bread

Ingredients
2 cans 190g John West Mackerel Fillets In Sunflower Oil, drained
3 tbs sunflower oil
1 tbs red wine vinegar
A pinch of English mustard
1/2 tsp brown sugar
1 can 400g mixed beans, drained
2 red peppers, de-seeded and diced
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, lightly drained
1 baguette, thickly sliced
1 clove garlic, halved
A splash of extra virgin olive oil
85g mozzarella, diced
1 red onion
2 tbs freshly chopped parsley
Salt and pepper

Ingredients
2 cans Red or Pink John West Wild Alaskan Salmon (213g)
2 tbs vegetable oil
600g fresh or frozen stir-fry vegetables
300g ready-to-wok noodles
3 tbs sweet chilli sauce, plus extra for sprinkling
Salt and freshly ground black pepper

Ingredients
1 can John West Wild Red Salmon (213g), drained, remove skin and bone if preferred
1 large bunch fresh coriander
2 red chillies, de-seeded and roughly chopped
4-5 tbs fresh breadcrumbs
1 tbs fish sauce
1 egg
Flour for dusting
Sunflower oil for frying
Extra chilli and coriander leaves for garnishing
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Olive Oil, drained
3 John West Anchovies, finely chopped
200g linguine (fresh or dried)
1 tbs light olive or vegetable oil
1 clove of garlic, crushed
1/2 to 1 red chilli, de-seeded and finely chopped
1 tsp capers, chopped
A pinch of dried oregano
1 tin chopped tomatoes or 450g of passata
1 small handful of chopped fresh flat-leaf parsley
Black pepper

Ingredients
2 cans John West No Drain Less Mess Tuna
4 rashers of streaky bacon, finely diced
1 leek, finely sliced
500g floury potatoes, peeled and thinly sliced
300ml double cream
1 tbs olive oil
1 tbs freshly grated parmesan cheese
A little fresh thyme
Salt and pepper

Ingredients
8 tbs John West Anchovy Fillets, drained
1 can John West Tuna Chunks In Spring Water, drained
110g French beans
55g black olives, preferably kalamata - stones removed
1/4 cucumber, diced
1 beef steak tomato, diced
2 hard boiled eggs, quartered
2 tbs extra virgin olive oil
1 tbs white wine vinegar
1 tsp Dijon mustard
Salt and pepper

Ingredients
1 can Red or Pink John West Wild Alaskan Salmon (213g)
250g pasta shapes
100g fresh spinach
1 x 350g jar of tomato and sweet pepper pasta sauce
Salt and freshly ground black pepper
2 x 125g balls mozzarella cheese, sliced
50g fresh breadcrumbs

Ingredients
1 can John West No Drain Less Mess Tuna
4 tbs reduced-fat mayonnaise
1 tsp mild mustard
1 tbs each finely shopped red and yellow pepper
A few snipped chives for garnish
2 thick slices of granary bread
1 handful of salad leaves

Ingredients
2 x 110g cans John West Steam Cooked Mackerel Fillets - Natural With No Added Brine
225g chopped pak choi
125g black bean sauce
1 x onion peeled and diced
1 x red chilli finely diced
1 tbs olive oil

Ingredients
2 cans 110g John West Steam Cooked Mackerel Fillets - Natural With No Added Brine
400g gnocchi
100g diced pancetta
1 small tub of half-fat crème fraiche
1/2 bunch of chives, snipped or rosemary, chopped
5 tsp freshly grated parmesan

Ingredients
1 can John West Mackerel Fillets In Sunflower Oil, drained
1/4 pint fromage frais
1-2 tbs creamed horseradish (to taste)
2 tbs chopped chives
Lemon juice to taste
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Spring Water, drained
225g rigatoni or penne pasta
3 tbs extra virgin olive oil
1 tbs capers
2 tbs freshly chopped parsley
8 John West Anchovies, drained and chopped
Grated zest and juice of 1 lemon
Salt and pepper

Ingredients
2 cans Red or Pink John West Wild Alaskan Salmon (213g)
350g long grain rice
1 tbs vegetable stock powder or 1 vegetable stock cube
1 tsp vegetable oil
100g chorizo, sliced
1 onion, chopped
1 garlic clove, crushed
2 celery sticks, chopped
1 green pepper, de-seeded and chopped
1 small red chilli, de-seeded and finely chopped
12 cherry tomatoes, halved
1 tbs chopped fresh thyme, plus extra sprigs to garnish
Salt and freshly ground pepper

Ingredients
1 can John West No Drain Tuna Chunks In Brine
450g potatoes
3 spring onions
1 tbs butter
60g mature Cheddar, grated
1 egg, beaten
1 tbs plain flour
Black pepper
1 tbs fresh chives, chopped
100g fresh white breadcrumbs (approx.)
Vegetable or light oil for frying

Ingredients
1 can John West Boneless Sardines In Sunflower Oil, drained
2 pitta breads
2 or 3 hummus
1 carrot , peeled and grated
1 large handful of washed mustard and cress
Salt and pepper

Ingredients
2 x cans John West Boneless Sardines In Sunflower Oil, drained
5 tbs extra virgin olive oil
1 x large aubergine, cut into large cubes
1 tbs clear honey
1 x 185g tub marinated artichokes
1 x 200g bag washed baby lead spinach
12 x cherry tomatoes, halved
2 tbs capers
1 tbs balsamic vinegar

Ingredients
1 can John West Tuna Chunks In Sunflower Oil, drained
2 tomatoes, diced
110g bulgar wheat (cracked wheat)
2 tbs extra virgin olive oil
Grated zest and juice of 1 lemon
3 tbs freshly chopped parsley
1 bunch spring onions, finely sliced
Salt and pepper

Ingredients
2 x 110g cans John West Steam Cooked Mackerel Fillets - Natural With A Little Olive Oil
4 x red pepper, sliced, seeds removed
1 tbs breadcrumbs
50g melted butter
1 tsp olive oil

Ingredients
1 can John West Red Salmon Skinless & Boneless (170g), drained
1 tub ready-made cheese sauce
2 tsp dried tarragon
4 spring onions, finely sliced
400g ready-made mashed potato
15g butter
40g mature Cheddar cheese, grated
Salt and pepper

Ingredients
2 cans John West No Drain Less Mess Tuna
2 large tomatoes, de-seeded and finely diced
1/2 clove of garlic, crushed or finely chopped
1/4 red onion, finely chopped
4 basil leaves, torn
1 tsp extra virgin olive oil
Black pepper
1/2 jar of mixed mushroom antipasti, oil drained away
1 tsp crème fraiche
1 tsp fresh chives, snipped

Ingredients
2 cans Red or Pink John West Wild Alaskan Salmon (213g)
300g penne pasta (or other pasta shapes)
1 x 190g jar green pesto sauce
100g frozen petit pois garden peas, thawed
150g feta cheese, crumbled
Salt and freshly ground black pepper
Handful of basil leaves

Ingredients
1 can John West Tuna Chunks in Brine, drained
110g brown basmati rice
140g frozen peas
3 tbs pesto
150g cherry tomatoes, halved
Salt and pepper

Ingredients
1 can John West Tuna Chunks In Brine, drained
1 tbs sunflower oil
4 rashers smoked back bacon, diced
2 small leeks, thinly sliced
1 tsp paprika
1 tsp tomato puree
140g basmati rice
350ml fish stock
Salt and pepper

Ingredients
1 can John West Boneless Sardines In Sunflower Oil, drained
55g black olives (preferably kalamata)
140g cherry tomatos, halved
85g feta cheese, diced
1/2 cucumber, de-seeded and diced
2-3 tbs olive oil
1 tbs white wine vinegar
Salt and pepper to taste

Ingredients
1 can John West Boneless Sardines In Sunflower Oil, drained
140g penne pasta
1 tsp sunflower oil
85g piece of chorizo, thickly sliced
1 small bulb Florence fennel, sliced
1 red onion, finely sliced
2 tbs red wine vinegar
Salt and pepper

Ingredients
3 x cans John West Boneless Sardines In Olive Oil, drained
250g ready-made shortcrust pastry
200g tomato chutney
4 x slices of Parma ham

Ingredients
1 can John West No Drain Less Mess Tuna
140g linguine or tagliatelle
2 tbs extra virgin olive oil
85g baby leaf spinach
55g sun blushed tomatoes, chopped
1 tbs capers
Salt and pepper

Ingredients
2 cans John West No Drain Less Mess Tuna
200g French beans, trimmed, halved and blanched
200g shelled peas, cooked
4 tbs extra virgin olive oil
1 tbs white wine vinegar
1 tbs wholegrain mustard
1/2 a clove of crushed garlic
1 bag mixed leaf salad
1 handful of garlic croutons

Ingredients
1 can John West Tuna Chunks in Olive Oil, drained
1 bag of mixed salad leaves
2 eggs, boiled and quartered
100g fine green beans
50g black olives
12 cherry tomatoes, halved
3 tbs extra virgin olive oil
1 tbs white wine vinegar
A pinch of salt and pepper
1/4 tsp wholegrain mustard

Ingredients
1 can John West Pink Salmon (213g), drained - remove skin and bones if preferred
1/2 a cucumber, diced into 1cm pieces
1 tsp brown sugar
1 tbs white wine vinegar
1 tbs chopped fresh dill (optional)
A handful of mixed salad leaves
Salt and pepper

Ingredients
2 cans John West Steamed Cooked Mackerel Fillets (Natural - With A Little Olive Oil)
250g new potatoes, skins removed
85g each broad beans, fresh peas and French beans, trimmed and halved
2 tbs freshly chopped mint
5 tbs fromage frais
1 tsp extra virgin olive oil
Dijon mustard to taste
Lemon juice to taste

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