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[Recipe] Pumpkin & Pearl Couscous Tagine

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


  • 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


  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

Editor[Recipe] Pumpkin & Pearl Couscous Tagine

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