Spiced Butterbean and Spinach North African Stew with Couscous
Ingredients
- 800 g tinned butterbeans, drained
- 150 g baby spinach
- 400 g tinned chopped tomatoes
- 1 onion
- 4 garlic cloves
- 2 tbsp ras el hanout
- 1 lemon
- 2 tbsp olive oil
- 300 g couscous
- 20 g fresh coriander
Nutrition (per serving)
- Calories
- 604 kcal
- Protein
- 25.3 g
- Carbohydrate
- 91.8 g
- of which sugars
- 7.9 g
- Fat
- 9.2 g
- of which saturates
- 1.4 g
- Fibre
- 17.6 g
- Salt
- 1.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan. Dice the onion and soften for 5 minutes. Crush in the garlic and add the ras el hanout, cooking for 1 minute.
- 2
Add the tinned tomatoes and drained butterbeans. Pour in 150ml water, stir well and simmer for 15 minutes until the sauce has thickened.
- 3
Add the baby spinach in handfuls, stirring until wilted. Squeeze in the lemon juice and season well.
- 4
Place the couscous in a bowl, pour over 360ml boiling water, cover for 5 minutes and fluff. Serve the stew over the couscous, scattered with fresh coriander.
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