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Ingredients

1 1/2 tablespoons extra virgin olive oil
1 red onion, halved, thinly sliced
3 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
1 tablespoon ras el hanout
1 cinnamon stick
55g (1/3 cup) currants
400g can chopped tomatoes
685ml (2 3/4 cups) water
3 teaspoons honey
2 teaspoons harissa paste
800g piece Kent pumpkin, cut into thin wedges
80g (1/2 cup) pearl couscous
2 teaspoons finely chopped preserved lemon rind
Fresh coriander, to serve
Greek-style yoghurt, to serve

Method

Step 1 Heat the oil in a heavy-based casserole dish over medium heat. Add the onion, garlic and ginger. Cook, stirring, for 3 minutes or until softened. Add the ras el hanout, cinnamon and currants. Cook, stirring, for 2 minutes or until aromatic. Add tomato, 1 1/2 cups of the water, honey and harissa paste. Stir to combine.
Step 2 Add the pumpkin. Bring to a simmer. Reduce heat to low. Simmer, covered, turning halfway, for 20 minutes or until pumpkin is almost tender. Add couscous, preserved lemon and remaining water. Simmer, covered, stirring occasionally, for 12 minutes or until couscous is tender. Season. Sprinkle with coriander and serve immediately with yoghurt.

Pumpkin and pearl couscous tagine

How to make Pumpkin and pearl couscous tagine

Ingredients

Method