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5 Star Butterbean Tagine

A vegetarian butter bean feast full of Moroccan-influenced flavours and will go down a storm with all the family.

V Vg Df

Ingredients

300g cous cous
500g carton Italian passata with onion and garlic
2 teaspoons ras el hanout
30g pack of coriander
2 tbsp olive oil
410g tin butterbeans
rose petals washed and picked for garnish (optional)

Method

Place the cous cous into a heatproof bowl. Pour over 350ml boiling water, cover with cling film and stand for 5 minutes until the water is absorbed.

In a large lidded saucepan, add the passata, ras el hanout, coriander stalks and olive oil. Season to taste and cook for 5minutes Add the butter beans with their liquid and cook over a low heat for 10 minutes, stirring occasionally.

Meanwhile, fluff up the cous cous with a fork, add the coriander leaves and mix well.

To serve, put the cous cous on a large platter, cover with the butter bean sauce and finish by sprinkling the rose petals.

 

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