Using mortar and pestle, crush seeds to a fine powder. Sift into small bowl; discard husks.
Heat oil in large saucepan; cook garlic and onion, stirring, until onion softens. Add crushed seeds and spices; cook, stirring, until fragrant.
Add paste, the water, undrained tomatoes and pumpkin; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Stir in squash, beans and chickpeas; simmer, covered, about 10 minutes or until squash is tender.
For the lemon couscous, combine couscous with the water in large heatproof bowl; cover, stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in rind, juice and parsley.
Serve tagine with couscous.
Photographer: Joshua Dasey. Stylist: Margot Braddon.
These recipes are from The Australian Women's Weekly cookbook,
Casseroles & Curries, ACP Books, RRP $4.95, available at selected newsagents, supermarkets and at
www.acpbooks.com.au
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