Bean There, Tagined That
North African-style slow-cooked zucchini and brown bean stew with spices, served over fluffy couscous
45 minutes
Serves 4
DinnerAfricanVegetarianDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Journey to Morocco without leaving your kitchen. This tagine pairs creamy brown beans and melting zucchini in a warmly spiced tomato sauce, teaching you how layering flavors unlocks vegetarian magic.
Ingredients
Yield
4
Instructions
- 01Heat 3 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and carrot, sauté until onions are translucent and carrots start to soften, about 5 minutes.
- 02Add garlic, cumin, coriander, cinnamon, ginger, and smoked paprika. Stir constantly for 1 minute until fragrant.
- 03Stir in harissa paste and cook for another 30 seconds.
- 04Add crushed tomatoes, zucchini rounds, cooked brown beans, and vegetable broth. Stir well to combine.
- 05Season with kosher salt, black pepper, and honey. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
- 06Remove lid and simmer another 10 minutes to thicken sauce and finish softening vegetables.
- 07Turn off heat and stir in lemon juice and half the chopped parsley.
- 08While the tagine simmers, place 1 1/4 cups dry couscous in a medium bowl. Bring 1 1/2 cups water and 1 tablespoon olive oil to a boil in a small pot.
- 09Pour boiling water over couscous, cover tightly, and let stand 5 minutes. Fluff with a fork before serving.
- 10To serve, mound couscous in bowls and ladle the zucchini and brown bean tagine over top. Sprinkle with remaining parsley and enjoy.
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