Three-bean Tagine with Almond and Lemon Couscous
Enjoy this vegetarian three-bean tagine-inspired stew served with a flavourful, zesty couscous. Fertility expert Emma Cannon presents this recipe from her book, Fertile.
Introduction
This tagine is also really tasty if you serve it with a fried egg on top.
Ingredients
| 1 tbsp | olive oil |
| 1 | large red onion, finely chopped |
| 2 | celery sticks, finely sliced |
| 1/2 tsp | ground cumin |
| 1/4 tsp | cayenne pepper |
| 1/4 tsp | smoked paprika |
| 1 | garlic clove, crushed |
| 1 x 400g | can mixed beans, drained |
| 400ml | passata |
| For the almond & lemon couscous: | |
| 150g | couscous |
| 1/2 tbsp | olive oil |
| 30g | flaked almonds, lightly toasted |
| 1/2 | preserved lemon, flesh removed and rind finely diced |
| sea salt and freshly ground black pepper | |
| To garnish: | |
| 2 tbsp | chopped fresh coriander |
| 2 tbsp | natural yoghurt |
Method
Heat the oil in a large, heavy-based pan. Add the onion and celery and cook over low heat for 15 minutes until soft and translucent. Add the spices and garlic and cook for 2 minutes, then stir in the beans and passata. Bring to the boil, then reduce the heat and cook over low heat for 45 minutes–1 hour until the sauce has thickened.
Meanwhile, make the couscous about 15 minutes before the tagine is ready to serve. Put the couscous into a pan with 150 ml (¼ pint) boiling water and the oil and stir well. Cover with a lid and let stand for 10 minutes. Stir the couscous with a fork to fluff up the grains, then stir in the almonds and preserved lemon. Season with salt and pepper.
Divide the tagine between serving plates, garnish with the coriander and a dollop of yoghurt and serve with the couscous.
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