Moroccan-style tagine that can be fast-forwarded to the table in 30 minutes? It can be done. We've done it with the help of some pan-ready meatballs, simmering along with eggplant and a spiced tomato sauce. We're not going to say this is a cheat's version, let's just call it a shortcut to big flavour.
Heat oil in a large, deep frypan over medium-high heat. Add meatballs and cook for 4–5 minutes, turning or until browned all over. While meatballs are cooking, continue with step 2.
Cut eggplant into 2cm pieces. Peel and cut onion into thin wedges.
Add eggplant, onion and a pinch of salt and pepper to frypan and cook, stirring, for 4–5 minutes or until golden. Add Seventh Heaven Spice Blend and stir to combine.
Add tomatoes and pomegranate molasses to pan with 250ml (1 cup) water and bring to a simmer. Reduce heat to medium-low and cook for 10 minutes or until meatballs are cooked through and sauce has reduced. While the tagine is cooking, continue with step 5.
Place couscous in a heatproof bowl and pour over 185ml (¾ cup) boiling water. Cover bowl with a tea towel or a plate and set aside for 5 minutes or until all the water has been absorbed. Fluff couscous with a fork.
Remove kale leaves from their stems, discarding stems, and tear leaves into bite-sized pieces. Add to tagine and cook, stirring, for 1–2 minutes or until wilted. Season to taste with salt and pepper. Divide couscous and tagine between bowls and sprinkle with almonds to serve.