This delicious vegetarian recipe is can be completed in 45 minutes and yields 4 servings.

Ingredients

• 1 1/2 tbsp Extra virgin olive oil
• 1 Red onion, halved, thinly sliced
• 3 Garlic cloves, crushed
• 2 tsp finely grated fresh Ginger
• 1 tbsp Ras el hanout/ Garam Masala
• 1 Cinnamon stick
• 55g (1/3 cup) Currants
• 400g can chopped Tomatoes
• 685ml (2 3/4 cups) Water
• 3 tsp Honey
• 2 tsp Harissa paste
• 800g Pumpkin, cut into thin wedges
• 80g (1/2 cup) Pearl couscous
• 2 tsp Preserved lemon rind, finely chopped
• Fresh Coriander, to serve
• Greek-style yoghurt, to serve

Method

1. In a heavy-based casserole dish, heat the oil over a medium heat.
2. Add the onions, garlic and ginger. Cook stirring for 3 minutes or until softened.
3. Add the ras el hanout, cinnamon and currants. Cook, stirring for a further 2 minutes or until aromatic.
4. Add the can tomatoes, 1 1/2 cups water, honey and harissa paste. Stir to combine.
5. Add the pumpkin and bring to a simmer. Reduce heat to low.
6. Cover and simmer for 20 minutes. Turn pumpkin half way.
7. When the pumpkin is nice and tender, add the pearl couscous, preserved lemon and 1 1/4 cups water. Simmer for a further 12 minutes stirring occasionally.
8. Season with salt and pepper.
9. Divide Tagine into equal amounts. Top with coriander and serve as soon as possible with yogurt.

Source: Taste Australia