Sweet pumpkin tagine with harissa and almond couscous

Sweet pumpkin tagine with harissa and almond couscous


Harissa and almond couscous


1.Heat butter and oil in tagine or large saucepan, cook onion and garlic, stirring, 5 minutes. Add ginger, spices and rind, cook, stirring, about 1 minute or until fragrant. Add pumpkin, undrained tomatoes and stock, bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until pumpkin is tender.
2.Meanwhile, make harissa and almond couscous. Bring stock and the water to the boil in medium saucepan. Combine couscous and hot stock mixture in large heatproof bowl, cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in almonds and harissa.
3.Add beans to tagine, cook, stirring, 5 minutes. Remove from heat, stir in sultanas, honey and herbs, season to taste.
4.Serve tagine with couscous.

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