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.