Harissa and butter bean tagine with herby couscous

March 15, 2024
harissa butterbeans

This is a lovely, warming , and any leftovers will freeze well. Check the stock you are using is -friendly, if necessary.

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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4 serving(s)

Prep Time:
15 mins

Cook Time:
25 mins

Total Time:
40 mins



  • 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


    1. 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.
    2. 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.
    3. 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.
    4. 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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