Name: Sweet pumpkin tagine with harissa and almond couscous
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 20 gram butter; 1 tablespoon olive oil; 2 medium brown onions (300g), chopped coarsely; 2 clove garlic, crushed; 4 centimetre piece fresh ginger (20g), grated; 2 teaspoon ground coriander; 2 teaspoon cumin; 2 teaspoon lemon rind, finely grated; 1 kilogram pumpkin, chopped coarsely; 400 gram canned chopped tomatoes; 2 cup (500ml) vegetable stock; 400 gram green beans, trimmed, cut into 5cm (2-inch) lengths; 1/3 cup (55g) sultanas; 1 tablespoon honey; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/4 cup mint; Harissa and almond couscous; 2 cup (500ml) vegetable stock; 1 cup (250ml) water; 3 cup (600g) couscous; 1/2 cup (70g) slivered almonds, roasted; 1 tablespoon harissa

Ingredients

20 gram butter

1 tablespoon olive oil

2 medium brown onions (300g), chopped coarsely

2 clove garlic, crushed

4 centimetre piece fresh ginger (20g), grated

2 teaspoon ground coriander

2 teaspoon cumin

2 teaspoon lemon rind, finely grated

1 kilogram pumpkin, chopped coarsely

400 gram canned chopped tomatoes

2 cup (500ml) vegetable stock

400 gram green beans, trimmed, cut into 5cm (2-inch) lengths

1/3 cup (55g) sultanas

1 tablespoon honey

1/4 cup fresh flat-leaf parsley, finely chopped

1/4 cup mint

Harissa and almond couscous

2 cup (500ml) vegetable stock

1 cup (250ml) water

3 cup (600g) couscous

1/2 cup (70g) slivered almonds, roasted

1 tablespoon harissa

Method

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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