Coat the turkey in half of the olive oil, then sprinkle over the ground cumin, cinnamon and seasoning. Mix well with your hands until evenly coat. Heat a casserole dish over a moderate heat and sear the turkey in batches until golden all over. Remove and add the remaining olive oil to the dish.
Add the onions and sauté for a few minutes before returning the turkey to the dish with the pineapple. Cover with a lid and reduce the heat to low. Simmer for 4-5 minutes, stirring occasionally until the turkey is cooked through with no pink showing. Adjust the seasoning if necessary.
At the same time, place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.
Remove the clingfilm and fluff the grains with fork. Spoon into a serving bowl and top with the turkey tagine. Garnish with a sprinkle of fennels seeds, the flaked almonds and a sprig of coriander.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.