Cinnamon

Borlotti Bean Tagine

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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).

Instructions:

  • 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

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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).

 Instructions:

  • 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 ready.date 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.