mix all of the ras-el-hanout ingredients together until well combined. Grind in a spice grinder or coffee grinder to a fine powder. Store in an airtight jar.
For the tagine
heat a terracotta tagine or heavy-based
lidded casserole over a medium to high heat.
Heat the oil in the tagine or casserole
then add the garlic and fry for 3-4 minutes
or until pale golden-brown.
Add the onions and reduce the heat
then cook the onions slowly for 10-12 minutes
or until softened but not coloured.
When the onions have softened
push them to one side of the tagine or casserole
then increase the heat slightly and add the cumin seeds
ras-el-hanout and cayenne pepper to the empty side of the casserole. Fry for 1-2 minutes
or until fragrant
then stir the spices into onion mixture until they coat the onions.
Add the chopped tomatoes and season
to taste
with salt and freshly ground black pepper. Bring the mixture to a simmer
then cook for 1-2 minutes
stirring well.
Add the fish stock or water
then return the mixture to a simmer.
Add the plaice fillets to the tagine or casserole
then spoon over some of the sauce to cover the fish. Cover the tagine or casserole with the lid
then reduce the heat to low and continue to cook for eight minutes
or until the plaice fillets are cooked through.
Meanwhile
for the couscous
place the couscous
olive oil and lemon juice into a bowl. Pour over the boiling water
stir once
then cover the bowl tightly with cling film. Set aside for five minutes
or until the couscous has absorbed all of the water
then fluff the couscous grains with a fork.
Stir the chopped pistachios
pomegranate seeds and coriander into the couscous until well combined
then season
to taste
with salt and freshly ground black pepper.
Just before serving
squeeze the lemon juice over the plaice tagine
then sprinkle over the coriander leaves.
To serve
divide the couscous equally among four to six serving plates. Place one plaice fillet on top of each serving
