Borlotti Bean Tagine

Beautiful borlotti beans are here in all their pink mottled glory! We love them in this delicious summer tagine.

Serves 2

Ingredients: 10g ginger, 2 cloves of garlic, 2 shallots, 1 small courgette, 3-4 chantenay carrots, 130g borlotti beans, 3-4 dried apricots, small bunch of coriander.

Larder: 1tsp cinnamon, 1tsp cumin powder, 1tsp honey, 1 tin of chopped tomatoes, 150ml water, 120g couscous, oil, salt and pepper (optional extra: yoghurt).


  • Peel and dice the shallots, garlic and ginger.
  • Sauté the shallots, garlic and ginger in heavy bottomed saucepan for a few minutes until shallots are soft.
  • Stir in the cinnamon and cumin powder and cook for a minute.
  • Add the tin of tomatoes, water, pinch of salt and honey.
  • Chop the courgette and carrots into chunks and shell the borlotti beans, and then add to the saucepan.borlotti beans
  • Chop the dried apricots into quarters or eighths and add to the saucepan.
  • Season and simmer covered until the beans are soft (about 25 minutes). Stir occasionally and add more water if needed.tagine simmering
  • While tagine is cooking, make the couscous. Place couscous in a bowl and pour over an equal volume of water. Cover with a plate or cling film and allow to stand for 5 minutes.
  • Serve the tagine with couscous and torn coriander on top and a dollop of yoghurt if desired.

Moroccan Couscous

The sweet and savoury combinations of cinnamon roast veg, fresh mint and dates is irresistible in this dish. Chop it all up and pop it in the oven: it couldn’t be simpler!

Ingredients: 2 shallots, 2 cloves of garlic, 1 romero or bell pepper, 1/2 a sweet potato, 1 courgette, 2 dates, small bunch or sprig of mint.

From the larder: 140g couscous, 1 tbsp honey, cinnamon, 2 dollops of plain yoghurt (optional: 2 salmon fillets).


  • Preheat oven to 200 degrees C.
  • Roughly chop the shallots, garlic & pepper and chop the sweet potato & courgette into small chunks.
  • Place the veg in a roasting tin, drizzle with olive oil and honey, and mix in a pinch of cinnamon.chopped veg ready to roast 600px
  • Season with salt and pepper and roast for 20 minutes or until soft.
  • If using salmon, place the salmon on top of the veg for the last 7-10 minutes of roasting.
  • When veg is almost cooked, prepare the couscous. Place in a bowl and pour over double the volume of freshly boiled water. Cover and leave to stand for 5 minutes. For added flavour stir in half or quarter of a stock cube.
  • Chop the dates and mint and add to the couscous when it’s and mint couscous 600pxroasted veg 600px
  • When veg (and salmon if using) is ready, remove from the oven, and serve on top of the couscous along with a dollop of yoghurt.