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 clove garlic cloves
• 2 tbsp ras el hanout
• 1 lemon
• 2 tbsp olive oil
• 300 g couscous
• 20 g fresh coriander

Method

1. 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. 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. 3

   Add the baby spinach in handfuls, stirring until wilted. Squeeze in the lemon juice and season well.

4. 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.