Lemon & mint aubergine tagine with almond couscous

Lemon & mint aubergine tagine with almond couscous

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(5 ratings)


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Cooking time

Prep: 25 mins Cook: 25 mins

Skill level



Serves 4

This Moroccan-inspired vegetarian stew is filled with all the delicious aromatics of North Africa. Serve on nutty couscous with mint and garlic yogurt

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

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  • 1 tbsp rapeseed oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp harissa
  • 1 tsp cumin seeds
  • ½ tsp ground cinnamon
  • 200ml reduced-salt vegetable stock
  • 400g can chopped tomatoes
  • 350g baby aubergines, trimmed and slit a couple of times
  • 2 strips lemon zest, finely chopped
  • 390g can butter beans, drained
  • 175g wholemeal couscous
  • 40g toasted flaked almonds
  • 150g pot 0% fat probiotic natural yogurt, mixed with ½ crushed garlic clove and 2 tbsp chopped mint, plus leaves to garnish (optional)

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  1. Heat the oil in a large non-stick pan and fry the onion and garlic for 5 mins. Stir in the harissa, cumin and cinnamon, cook briefly, then tip in the stock and tomatoes.
  2. Add the aubergines and lemon, then cover the pan and cook gently for 15-20 mins until the aubergines are meltingly tender. Add the butter beans and warm through.
  3. Meanwhile, cook the couscous following pack instructions, then stir in the almonds. Serve the aubergine tagine on the couscous with the yogurt drizzled over, and garnish with mint leaves, if you like.

Recipe from Good Food magazine, February 2014

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rosievimes's picture
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Very good. Substituted sweet potato for the butter beans and added some prunes. Brill!

chickens82's picture

Delicious! Made with chickpeas and full size aubergine. Allergic to nuts so omitted those but otherwise I made to recipe and loved it. The yoghurt is a must!

Frantic Flapjack's picture
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I wasn't expecting much from this but it was really lovely. I used a large aubergine cut into cubes (cheaper than baby ones). Lovely texture and fresh tasting. Go easy on the harissa though as it's very spicy and could spoil the dish if too much is used.

Jorcm's picture

Really nice, healthy recipe. I used slightly less harissa too, and a medium aubergine as I couldn't find baby ones. I also added some sweetcorn. The toasted flaked almonds were lovely on top and I was glad to cook couscous as I usually avoid it and it really is so easy!

smozzer's picture

Excellent - go easy on the Harrissa - it's quite spicey. May try with kidney beans as my Mrs likes them better.

cowen84's picture
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Delicious, really easy and the crunchy almonds in the cous cous add great contrast. I used 1 medium aubergine chopped into 1" cubes instead of the baby aubergines as could not locate them