Harissa Bean Tagine

by SuperValu

4 people 60 minutes 20 minutes

Ingredients

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

Put the saffron into a jug, cover with 500ml of boiling water and set aside to infuse.
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.
Pour in the saffron water.
Trim and chop the mixed vegetables into large chunks, add them to the pan.
Add the butterbeans including liquid.
Add the dried apricots, removing any pips.
Bring to the boil and cover. Reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
When the vegetables are almost tender, cook couscous according to package instructions. Season couscous with salt and black pepper.
Serve the tagine and couscous with the almonds and herbs sprinkled on top.