Serves 4
An aromatic, protein rich, vegetarian main course, with spicy, but not hot, flavours.
Recipe Category

You will need

2 onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
4 T (60 ml) olive oil
1 T (15 ml) cumin
4 cloves garlic, finely sliced
2 cups (500 ml) butternut cut into 1cm x 1cm blocks
1 t (5 ml) Ina Paarman’s Masala Spice
400 g tin butter beans, drained
400 g tin chopped tomato
1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
2 T (30 ml) Ina Paarman’s Sun-dried Tomato Pesto
1 cup (250 ml) water
1 t (5 ml) Ina Paarman’s Vegetable Stock Powder
½ cup (125 ml) dried Turkish apricots or pitted dates

1 T (15 ml) butter or oil
¾ cup (180 ml) couscous
grated zest from 1 lemon
1 T (15 ml) lemon juice
1½ cups (375 ml) fast boiling water
1 t (5 ml) Ina Paarman’s Vegetable Stock Powder
2 T (30 ml) Ina Paarman’s Coriander Pesto
1 red chilli, finely sliced
1 T (15 ml) sesame seeds, toasted
± 2 T (30 ml) honey


Toss the onions with Green Onion Seasoning.

Warm the oil in a frying pan and add the onions and stir-fry them slowly over medium heat until soft and golden. Add cumin and garlic and cook for about 30 seconds until aromatic.
Add the butternut, seasoned with the Masala Spice and stir-fry for 1 minute. Add drained butter beans and stir through. Add the tomatoes, Sun-dried Tomato Sauce and Tomato Pesto, stir to blend. Add the water, Stock Powder and apricots.

Bring to a slow boil and cook until the butternut is soft, ± 30 minutes. Taste for seasoning.
Remove from the heat. Leave to stand with the lid on.

To prepare the couscous

Melt the butter in the microwave in a medium size micro safe bowl. Add the couscous and toss with a fork. Add lemon zest, lemon juice, boiling water and Stock Powder, stir through. Cover and cook on high for 3-5 minutes. Leave to stand for 10 minutes. Fluff with a fork.

Add the Coriander Pesto, the chilli and sesame seeds.

To serve:

Dish the Tajine into serving bowls. Top with couscous, squeeze over some more Coriander Pesto and drizzle with honey.