This is a lovely, warming , and any leftovers will freeze well. Check the stock you are using is -friendly, if necessary.
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Harissa is one of our favourite ingredients for adding in stacks of flavour without having to slow-cook for hours on end.
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 25 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 452
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Ingredients
- 2 tbsp.
sunflower oil
-
large handful coriander, leaves and stalks separated
- 2
onions, finely sliced
- 3
garlic cloves, crushed
- 1 tsp.
ras el hanout
-
8 dried apricots, roughly chopped
- 2 tbsp.
harissa paste
- 400 g
tin chopped tomatoes
- 2
x 400g tins butter beans, drained and rinsed
- 500 ml
hot vegetable stock, made using just-boiled water
- 250 g
wholewheat couscous
-
handful mint, leaves picked and shredded
Directions
-
- Step 1Heat oil in a large casserole or heavy-based pan over medium heat. Finely chop the coriander stalks and set the leaves aside. Add onions, garlic and chopped coriander stalks to pan with a pinch of salt. Cover with a lid and cook for 10min, stirring occasionally, until softened and starting to colour.
- Step 2Stir in the ras el hanout and apricots and cook for 1min (uncovered). Stir in the harissa, tomatoes, butter beans and 200ml stock. Turn up heat to medium-high, and simmer (uncovered) for 10min, stirring occasionally. Check seasoning.
- Step 3Meanwhile put couscous and a pinch of salt into a mixing bowl with the remaining 300ml hot stock. Cover bowl with a plate or tea towel and leave to soak for 10min.
- Step 4Uncover the couscous and fluff with a fork, then mix through the chopped coriander and mint leaves. Serve with the harissa and butter bean stew.
Per serving:
- Calories: 452
- Protein: 18g
- Fat: 8g
- Saturates: 1g
- Carbs: 69g
- Total sugars: 19g
- Fibre: 16g
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