We're rocking the kasbah with this North African-inspired fish dish that's deeply spiced and sweetened with pumpkin. Despite its short cooking time (yep, only 30 minutes), it's all action in the pan for redolent bowlfuls of simmered and soul-pleasing flavour. And no, you don't need a special ceramic pot to cook this.
Peel pumpkin and remove seeds. Cut pumpkin into 3cm pieces. Peel and thinly slice onion. Finely grate ginger. Dissolve stock cube in 250ml (1 cup) boiling water.
Heat oil in a frypan over medium-high heat. Add onion and cook for 4–5 minutes or until softened. Add ginger, Seventh Heaven Spice Blend and a pinch of salt and pepper and cook for a further 30 seconds or until fragrant.
Add tomato paste to pan and cook for 30 seconds or until caramelised. Add pumpkin and stock and bring to a simmer. Reduce heat to medium and cook, covered, for 10–12 minutes or until pumpkin is almost tender.
Finely zest lemon. Add zest to pan and nestle fish, skin-side up, in sauce. Cook, covered, for a further 8 minutes or until fish is cooked through. While the fish is cooking, continue with step 5.
Place couscous in a heatproof bowl, cover with 185ml (¾ cup) boiling water and set aside, covered with a plate or a clean tea towel, for 5 minutes or until softened and water is absorbed. Fluff couscous with a fork.
Remove skin from fish and discard. Add spinach to pan and stir to wilt and gently break up fish. Season to taste. Cut lemon into wedges. Divide couscous between bowls and top with tagine. Sprinkle with almonds to serve.