1. Pick coriander leaves and reserve in a small bowl of water (see notes). Blend stems (and roots) with roughly chopped, peeled ginger, stock cube, 1 tsp cumin, 1 tsp turmeric, 2 tsp paprika, 2 tbsp olive oil and 1/2 cup water into a paste using a small processor.

2. Toast almonds in a dry frypan until golden, set aside and keep the pan over medium heat. Slice and add leek with 1 tbsp oil, cook for 2-3 minutes then pour in the paste. Cook for a further 1-2 minutes, or until fragrant.

3. Add diced pumpkin and cherry tomatoes to pan. Dice zucchini (or grate) and chop capsicum, add along with 1 cup water. Bring to the boil, cover and simmer for 10 minutes.

4. Boil the kettle. Place couscous, 1 tbsp butter and a pinch of salt in a heatproof bowl, pour over 1 1/2 cup hot water (from the kettle). Allow to rest for 5 minutes then stir to separate grains.

5. Dice fish fillets and add to tagine, simmer for a further 4-5 minutes, or until cooked through. Adjust seasoning with salt and pepper.

6. Serve tagine over couscous and top with reserved coriander leaves.

Notes:
If you don’t have a processor/stick mixer, finely chop coriander stems, grate ginger and crumble stock cube into the pan with spices.

If you don’t fancy coriander leaves for garnish, use the whole plant in the curry paste.

No fish option - replacement is chicken breast fillet.

Increase cooking time to 8 minutes.

Gluten friendly option - couscous is replaced with quinoa.
Simmer in boiling water for 10-12 minutes.

coriander 1 packet
ginger 40g
Flaked almonds 40g
leek 1/2
Diced pumpkin 1/2 bag (300g)
Cherry tomatoes 1 punnet
Zucchini 1
Yellow capsicum 1
Couscous 1/2 packet (250g)
Whitefish fillets 2 packets

From your pantry:
oil + butter (for cooking), olive oil, salt, pepper, chicken/veg stock cube, ground cumin, turmeric and paprika