Vegetable and Bean Tagine

Main courseServes 4

A hearty, great one pot supper that the whole family will enjoy, this North African inspired vegetable packed tagine is full of aromatic spices. Using Spiced Apple Juice from the Yorkshire Wolds Apple Juice Co, alongside the Yorkshire Rapeseed Oil with Lemon adds a sweet, citrussy freshness to the dish which makes it prefect for summer and winter dining alike. For more recipe inspiration visit


1 red onion, chopped

2 cloves garlic, chopped

1-2 tbsp of Yorkshire Rapeseed oil with lemon

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground cinnamon

1 aubergine, chopped

1 red pepper, seeded and chopped

1 courgette, chopped

200g vine tomatoes, chopped

400g tin mixed beans, rinsed and drained

150ml vegetable stock

100ml Yorkshire Wolds Spiced Apple Juice

2 tbsp harissa

4 prunes, pitted and sliced

Salt & black pepper, to season


For the couscous

200g couscous, cooked to packet instructions

1 tbsp of Yorkshire Rapeseed Oil with lemon

Handful chopped fresh flat leaf parsley

Salt & black pepper, to season



  1. Fry the onion and garlic in Yorkshire Rapeseed Oil with Lemon for a few minutes until softened. Add the spices and continue to fry for a further few minutes. Add the chopped veg and leave to cook on a medium heat for 10 minutes until they’re coated in the spices and start to take on some colour.
  2. Next add in your beans, stock, apple juice, harissa and prunes. Season and simmer for around 20 minutes. Remove from the heat and cover with a lid until ready to serve.
  3. Make up your couscous following the packet instructions. Once ready stir through the Yorkshire Rapeseed Oil with Lemon and season well. Finally, stir through the chopped parsley.
  4. Plate up your dish with a base of couscous, spoonful’s of tagine and garnish with a little more parsley.