Harissa Bean Tagine

Harissa bean tagine recipe Harissa bean tagine recipe
4 people 60 minutes 20 minutes


  • 400 g Butter Beans
  • 300 g Couscous
  • 100 g Dried Apricots
  • 20 g Flaked Almonds
  • 4 cloves Garlic Grated
  • 4 cm Ginger Peeled & Grated
  • 0.5 tsp Ground Cinnamon
  • 1 tsp Ground Cumin
  • 15 g Mixed Herbs mint and flat-leaf parsley, finely chopped
  • 2.5 kg Mixed Vegetables Courgettes, cherry tomatoes, red onion, butternut squash, peppers
  • 1 pinch Saffron
  • 5 drops Sunflower Oil
  • 3 tbsp SuperValu Signature Tastes Harissa Sauce
  • 15 g Tomato Puree


  1. Put the saffron into a jug, cover with 500ml of boiling water and set aside to infuse.
  2. Then place a large casserole pan over a medium heat with 2 tbsp of oil, garlic, ginger, cumin, cinnamon, harissa sauce and tomato purée, fry for 4-5 minutes stirring regularly.
  3. Pour in the saffron water.
  4. Trim and chop the mixed vegetables into large chunks, add them to the pan.
  5. Add the butterbeans including liquid.
  6. Add the dried apricots, removing any pips.
  7. Bring to the boil and cover. Reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
  8. When the vegetables are almost tender, cook couscous according to package instructions. Season couscous with salt and black pepper.
  9. Serve the tagine and couscous with the almonds and herbs sprinkled on top.
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