This pumpkin and pearl couscous tagine is rich in flavour, but low in calories.
- 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.
- 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.
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