To change from meat, try a fish tagine, lighter for the summer heat. This recipe is made with spring vegetables, but it's not a shame to use frozen ones to save a considerable amount of time.
Keep only the freshest part of the green onion stalks. Slice the green stems and peel the onions. Chop them. Green onions add an extra hint of greenery. However, if unavailable, use one or two large onions. Peel, remove the sprout, and chop the garlic.
Sauté the garlic and onions for 1 minute over high heat in a pot with olive oil. Add the spices (turmeric, ginger, saffron, pepper), the olives, the preserved lemon, and the vegetables (even if still frozen).
Pour the water, add very little salt (or none, as the olives and preserved lemon are salty), cover and let cook for 15 minutes over medium heat. Set aside until the last 5-10 minutes of finishing. Peel the shrimp.
Just before serving, add the fish fillets, cover, and let cook for another 5 minutes over low heat. One minute before the end, add the peeled shrimp.
To finish, sprinkle with chopped coriander and serve (either in a tagine or another shallow dish).
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