Method

Boil kettle.

Put the couscous into a heatproof bowl.

Add 1 tablespoon of the oil and season with salt and pepper.

Add boiling water to cover couscous. 

Mix quickly and cover tightly with foil or a plate.

Reserve for 15 minutes then uncover and gently fluff up with a fork so there are no lumps.

Put the spinach into a heatproof bowl, cover with boiling water, drain and cool under cold running water.

Squeeze dry and reserve.

Meanwhile heat the remaining oil in a deep frying pan and add the onion, carrot, chilli flakes, cumin seeds, garlic, pumpkin and kumara.

Fry gently, without browning for 10 minutes or until the onion is soft.

Add the turmeric, ginger, tomatoes, chickpeas and water.

Mix well, bring to the boil, cover and simmer 15 minutes or until the vegetables are tender.

Stir in the spinach, teasing out any lumps.

Taste and season.

Serve the tagine on the couscous with the coriander sprinkled on top and the chutney in a bowl on the side.

Ingredients

150g Divella couscous

100g Baby spinach leaves

45ml Extra virgin olive oil

1 Small onion, finely chopped

1 Small carrot, peeled, diced 1cm

Large pinch chilli flakes

4g Cumin seeds

3 Cloves garlic, finely chopped

350g Pumpkin, peeled, deseeded, cut into 3cm chunks

350g Purple skinned kumara, peeled, cut into 3cm chunks

½ Teaspoon ground turmeric

½ Teaspoon ground ginger

400g Can Mutti Polpo, chopped tomatoes

400g Can chickpeas, drained

200ml Water

3g Coriander leaves

100g Jenny’s Kitchen Tamarind Chutney - medium