Moroccan Saffron Tagine with Harissa Bulgur

Steps

1. Preheat oven to 220°C. Prep & cook tagine. Prep onion, capsicum, courgette, garlic and ginger. Heat a drizzle of oil in a oven-proof fry-pan on mediumhigh heat. Cook onion and capsicum for 3-4 minutes, until softened. Add courgette, tagine spices, saffron, garlic and ginger and cook for 1-2 minutes, until fragrant. Add canned tomatoes, dates, 1/2 tsp salt and water measure and bring to a simmer, breaking up tomatoes with a wooden spoon. Reduce heat to low and simmer for 3-4 minutes, until slightly thickened.
2. Meanwhile, prep koftas. Mash lentils in a bowl. Add kofta paste, sesame crumb and a pinch of salt and mix to combine. Set aside.
3. Finish tagine. Remove tagine from heat and spoon dollops of kofta mixture over tagine. Drizzle koftas with oil and sprinkle with almonds. Place tagine in oven and bake for about 15-20 minutes, until koftas are cooked through.
4. Prep & cook bulgur. Prep carrot. Heat a drizzle of oil in a pot on high heat. Cook carrot and harissa paste for 2-3 minutes, until softened and fragrant. Add bulgur, stock and a pinch of salt and bring to a simmer. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat and leave to steam, still covered, for a further 5 minutes. Fluff grains with a fork and keep warm. Season to taste.
5. Serve bulgur topped with tagine, yoghurt and coriander.