Pumpkin and pearl couscous tagine

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

Recipe «Pumpkin and pearl couscous tagine» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 , 1 cinnamon stick, 55g currants, 400g can chopped tomatoes , 685ml water, 3 tsp honey, 2 tsp harissa paste, 800g piece Kent pumpkin, cut into thin wedges, 80g pearl couscous, 2 tsp finely chopped preserved lemon rind, Fresh coriander, to serve, Greek-style yoghurt, to serve.

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 
• 1 cinnamon stick 
• 55g currants 
• 400g can chopped tomatoes 
• 685ml water 
• 3 tsp honey 
• 2 tsp harissa paste 
• 800g piece Kent pumpkin, cut into thin wedges 
• 80g pearl couscous 
• 2 tsp finely chopped preserved lemon rind 
• Fresh coriander, to serve 
• Greek-style yoghurt, to serve 

Instructions

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.
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.