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.
Serving size
Ingredients
Ingredients
-
2 tbsp Moroccan seasoning (use a quarter)
- 1 small sweet potato (use half)
- 1 unwaxed lemon (use half)
-
230g butter beans (use half)
- 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)
- 10g pistachios (use half) (Nuts)
-
200g passata (use half)
-
100g king prawns (Crustaceans)
Milk, Nuts, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 79Kcal | 540Kcal |
| 330kJ | 2259kJ | |
| Fat | 2.7g | 18g |
| of which saturates | 0.7g | 4.7g |
| Carbohydrates | 9g | 61g |
| of which sugars | 2.9g | 20g |
| Protein | 4.8g | 33g |
| Salt | 0.36g | 2.4g |
| Fibre | 2.4g | 17g |
Ingredients
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 (Milk)
- 10g pistachios (Nuts)
- 2 garlic clove
-
200g passata
- 1 handful of fresh flat-leaf parsley
-
200g king prawns (Crustaceans)
Milk, Nuts, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 79Kcal | 519Kcal |
| 331kJ | 2171kJ | |
| Fat | 2.6g | 17g |
| of which saturates | 0.7g | 4.5g |
| Carbohydrates | 9g | 58g |
| of which sugars | 3.0g | 19g |
| Protein | 4.9g | 32g |
| Salt | 0.37g | 2.4g |
| Fibre | 2.4g | 16g |
King Prawn & Butter Bean Tagine with Sweet Potato, Green Olives & Pistachios
This recipe is designed to be more nutrient dense, and packed into a smaller portion. Cosy up to a warming tagine bursting with flavour. Starring buttery, responsibly-sourced king prawns and creamy butter beans - all infused with a fragrant blend of spices. Simmer alongside bright sweet potatoes and juicy green olives. Garnish with a dollop of zesty lemon yoghurt and sprinkle with a crunchy pistachio topping for the perfect bite.
Cooking Instructions
Cooking Instructions
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 olive oil on medium-high heat. Once hot, add the onion and sweet potato and cook for 5-6 mins. Season with salt and pepper
Finish the prep & build the tagine
- Finely chop or grate the garlic. Roughly dice the olives. Roughly chop the parsley and pistachios. Zest the half 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), passata and 100ml water (50ml for 1 person). Bring to a boil, cover with a lid and simmer for 11-12 mins, until slightly reduced
Make the topping & lemon yoghurt
- Meanwhile, in a small bowl, combine the remaining olives with the pistachios, lemon zest, half the parsley 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 from 2 lemon wedges (or to taste), 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 sweet potato is soft
- Rinse the spinach, then add to the tagine in the final 1 min, along with the remaining parsley. Cook until wilted
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 pistachio topping. Garnish with the remaining lemon wedges
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