Prawn & Butter Bean Tagine with Green Olives, Parsley & Pistachio

Serving size

1 person 2 people 4 people

Ingredients

2 tbsp Moroccan seasoning (use a quarter)

(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
1 small sweet potato (use half)
1 unwaxed lemon (use half)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
40g baby spinach (use half)
80g greek style yoghurt (use half) (Milk)
1 onion (use half)
2 garlic clove
1 handful of fresh flat-leaf parsley (use half)
30g pitted green olives (use half)

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
10g pistachios (use half) (Nuts)
200g passata (use half)

(tomatoes, salt, citric acid)
100g king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)

Allergens

Contains: Milk, Nuts, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	550Kcal
	362kJ	2303kJ
Fat	3.1g	20g
of which saturates	0.8g	4.9g
Carbohydrates	10g	61g
of which sugars	3.2g	20g
Protein	5.2g	33g
Salt	0.38g	2.4g
Fibre	2.6g	17g

Ingredients

2 tbsp Moroccan seasoning (use half)

(Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
1 small sweet potato
1 unwaxed lemon (use half)
1 onion
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
40g baby spinach
30g pitted green olives

(Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
80g greek style yoghurt (Milk)
10g pistachios (Nuts)
2 garlic clove
200g passata

(tomatoes, salt, citric acid)
1 handful of fresh flat-leaf parsley
200g king prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)

Allergens

Contains: Milk, Nuts, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	528Kcal
	336kJ	2208kJ
Fat	2.8g	18g
of which saturates	0.7g	4.7g
Carbohydrates	9g	58g
of which sugars	3.0g	19g
Protein	4.9g	32g
Salt	0.37g	2.4g
Fibre	2.4g	16g

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High protein 1/3 daily fibre 4 of 5 a day New Low sat fat

Prawn & Butter Bean Tagine with Green Olives, Parsley & Pistachio

Name: Prawn & Butter Bean Tagine with Green Olives, Parsley & Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Moroccan
Ingredients: 2 tbsp Moroccan seasoning (use half); 1 small sweet potato; 1 unwaxed lemon (use half); 1 onion; 230g butter beans; 40g baby spinach; 30g pitted green olives; 80g greek style yoghurt; 10g pistachios; 2 garlic clove; 200g passata; 1 handful of fresh flat-leaf parsley; 200g king prawns

Prep time: 15 mins

Total time: 30 mins

Cuisine: Moroccan

Food group: Shellfish

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large lidded frying pan, 2 small bowls, a sieve , a measuring jug & a grater

Get started

Roughly dice the onion. Dice the sweet potato into 2cm chunks (peel optional)
Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the onion and potato and cook for 5-6 mins. Season with salt and pepper

Finish the prep & build the flavour

Finely chop or grate the garlic. Roughly dice the olives. Roughly chop the parsley. Roughly chop the pistachios. Zest half the lemon, then quarter
Add the garlic, half the olives and the half pack of Moroccan spice to the frying pan and cook for 2 mins, then stir in the beans (and their liquid), the passata and 100ml water (50ml for 1 person). Bring to a boil, cover with the lid and simmer for 11-12 mins, until slightly reduced

Make the toppings

Meanwhile, in a small bowl, combine the remaining olives with the pistachios, half the parsley, the lemon zest and 1 tsp olive oil. Season with a pinch of salt and pepper, then set aside
In the other small bowl, combine the yoghurt with the juice of 2 lemon wedges (or to taste), a pinch of salt and pepper

Simmer the prawns & finish the tagine

Drain the prawns, then add to the pan, uncovered, and simmer on medium high for 7 mins, until the prawns are pink and cooked through and the potato is soft
Rinse the spinach, then add to the tagine in the final 1 min, along with the remaining parsley. Cook until wilted. Taste and season if needed

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Share the prawn and butter bean tagine between bowls, drizzled with the lemon yoghurt. Scatter over the olive. parsley and pistachio mix and serve with the remaining lemon wedges