After another winter with lots of curries I decided to mix things up and this pumpkin and israeli couscous tagine was the answer! It’s warming, hearty and delicious, and quick enough for a mid-week meal. Plus, it makes for excellent leftovers as well!
I very slightly tweaked a recipe from Taste
Ingredients List
- Red onion
- 3 cloves garlic
- 2tsp fresh ginger
- 1 1/2tbs olive oil
- 1tbs ras el hanout
- 1 cinnamon stick
- 1/3 cup currants
- Can of diced tomatoes
- 2 3/4 cups water
- 3tsp honey (or vegan equivalent)
- 2tsp harissa paste
- 800g pumpkin
- 1/2 cup israeli couscous
- Zest of a lemon
- Coriander to serve
- Greek yoghurt to serve
Steps
- Halve the red onion then thinly slice. Mince the garlic and grate the ginger
- Heat the oil in a heavy bottomed casserole dish (or tagine if you have one!) then cook the onion, garlic and ginger for 3 minutes.
- Add the ras el hanout, cinnamon and currants and stir through, cooking for a further 2 minutes
- Add the tomatoes, 1 1/2 cups of the water, honey and harissa and stir through
- Thinly slice the pumpkin and remove the seeds, then add to the pan, stirring to combine. Cover and simmer on low for around 20 minutes, or until the pumpkin is almost tender
- Add the israeli couscous and lemon zest, as well as the remaining water, cover and simmer for 10-12 minutes, or until the couscous is cooked.
- Season and serve with fresh coriander and greek yoghurt
I love the colours of this pumpkin and israeli couscous tagine and the flavours definitely aren’t shabby either! If you don’t have ras el hanout on hand you can switch it for some garam masala and a spot of cayenne pepper. I do love using israeli couscous in something other than salads too!
Who fancies a serve of this pumpkin and israeli couscous tagine for dinner?
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