This is a lovely, warming stew, and any leftovers will freeze well. Check the stock you are using is vegan-friendly, if necessary.
Harissa is one of our favourite ingredients for adding in stacks of flavour without having to slow-cook for hours on end.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
452
Ingredients
2Tbsp.
sunflower oil
large handful coriander, leaves and stalks separated
2
onions, finely sliced
3
garlic cloves, crushed
1tsp.
ras el hanout
8 dried apricots, roughly chopped
2Tbsp.
harissa paste
400g
tin chopped tomatoes
2
x 400g tins butter beans, drained and rinsed
500ml
hot vegetable stock, made using just-boiled water
250g
wholewheat couscous
handful mint, leaves picked and shredded
Directions
Step 1Heat oil in a large casserole or heavy-based pan over medium heat. Finely chop the coriander stalks and set the leaves aside. Add onions, garlic and chopped coriander stalks to pan with a pinch of salt. Cover with a lid and cook for 10min, stirring occasionally, until softened and starting to colour.
Step 2Stir in the ras el hanout and apricots and cook for 1min (uncovered). Stir in the harissa, tomatoes, butter beans and 200ml stock. Turn up heat to medium-high, and simmer (uncovered) for 10min, stirring occasionally. Check seasoning.
Step 3Meanwhile put couscous and a pinch of salt into a mixing bowl with the remaining 300ml hot stock. Cover bowl with a plate or tea towel and leave to soak for 10min.
Step 4Uncover the couscous and fluff with a fork, then mix through the chopped coriander and mint leaves. Serve with the harissa and butter bean stew.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
