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Pumpkin and pearl couscous tagine
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Flavorful pumpkin and pearl couscous tagine, light on calories.
Ingredients:
  • 27.30 gm extra virgin olive oil
  • 1 red onion, halved, thinly sliced
  • 3 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 20.00 ml ras el hanout
  • 1 cinnamon stick
  • 55g (1/3 cup) currants
  • 400g can chopped tomatoes
  • 685ml (2 3/4 cups) water
  • 21.60 gm honey
  • 2 tsp harissa paste
  • 800g piece Kent pumpkin, cut into thin wedges
  • 80g (1/2 cup) pearl couscous
  • 2 tsp finely chopped preserved lemon rind
  • Fresh coriander, to serve
  • Greek-style yoghurt, to serve
Instructions:
  • In a heavy-based casserole dish, heat the oil over medium heat. Sauté the onion, garlic, and ginger until softened, about 3 minutes. Stir in the ras el hanout, cinnamon, and currants and cook for another 2 minutes until aromatic. Add the tomato, 1 1/2 cups of water, honey, and harissa paste, and stir well to combine.
  • Place the pumpkin into the pot and let it simmer until almost tender. Turn the heat to low and cover the pot. After 20 minutes, add the couscous, preserved lemon, and remaining water. Keep the pot covered and simmer for an additional 12 minutes until the couscous is tender. Season the dish, garnish with coriander, and serve with a dollop of yogurt.

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