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Butterbean Tagine with Chermoula and Couscous
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Preparation time: 1 hour, plus overnight soaking Cooking time: 1¼ hours Serves 6 A rich and tasty tagine is perfect for vegetarians or as a side dish to serve with roast lamb. Dried butterbeans are worth the effort of pre-soaking, but you can use three large cans of butterbeans instead. Start from step 3, then add the beans to the pan with the rest of the vegetables. Ingredients | |
350 g | dried butterbeans |
2 onions 4 fat cloves garlic | |
120 ml | olive oil |
5 tsp ras el hanout spice mix 1 × 400 g can chopped tomatoes 2 tbsp tomato pure | |
500 ml | vegetable or chicken stock, plus 300 ml |
500 g | squash, such as kabocha (pictured) or butternut |
3 courgettes | |
150 g | dried prunes or apricots |
2 tsp honey | |
1 large | bunch fresh coriander |
1 fat red chilli 1 tbsp toasted sesame seeds 1 unwaxed lemon | |
400 g | couscous |
1 tbsp butter
salt and pepper
WHAT IS RAS EL HANOUT?
A classic Moroccan spice mixture, ras el hanout contains many aromatic spices including cinnamon, cumin, coriander, cloves, pepper, ginger, and even dried rose petals. If you can’t find it, use a combination of these spices instead.
WHAT IS CHERMOULA?
Classically used as a marinade, chermoula consists of chopped fresh herbs, chilli, garlic, oil and lemon. Here these flavours are used in a chermoula-inspired dressing to finish the dish.
Preparation
1. Put the butterbeans into a large bowl of water and leave them to soak overnight. The beans will swell to about twice their original size.
2. Drain the soaked beans, put them in a large pan, cover with clean water and bring to the boil. Cook for about 50 minutes, until tender but not soft. Drain well.
3. Meanwhile, roughly chop the onions and 3½ garlic cloves. Heat 3 tablespoons of oil in a large casserole, then add the onions and garlic and fry over a gentle heat for 10 minutes, until soft.
4. Stir the ras el hanout into the casserole, then cook for 2 minutes until the spices smell fragrant.
5. Add the tomatoes, then add the tomato purée, 500 ml stock and the drained butterbeans. Cover, bring to the boil, then simmer for 30 minutes. The beans will be very nearly cooked by now. Meanwhile, peel and de-seed the squash and chop into large chunks. Peel some of the skin from the courgettes to make stripes, if you like, then thickly slice them. It’s not essential to peel courgettes – the stripes are just for decoration
6. Add the courgettes, squash and dried fruit to the pan, then simmer again for 20 minutes, or until the vegetables are tender and the tagine is thick and saucy. Stir in the honey.
7. While you wait, make the chermoula dressing and prepare the couscous. Roughly chop the coriander leaves and put them into a bowl. Finely chop the chilli and crush the remaining garlic, then add to the bowl with the rest of the olive oil, and most of the sesame seeds. Grate in the lemon zest and squeeze in half of the juice. Season with salt and pepper.
8. For the couscous, mix the couscous and the rest of the lemon juice in a large bowl. Dot the butter over the top in small pieces. Bring the remaining stock to the boil, then pour it over the couscous. Cover tightly with clingfilm, then set aside for 10 minutes.
9. When the 10 minutes is over, remove the clingfilm and fluff up the couscous with a fork. Season generously with salt and pepper and serve with the tagine, with spoonfuls of the chermoula swirled on top. Scatter with the remaining sesame seeds.
REZEPT AUS: What to cook & how to cook it von Jane Hornby
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