Spring is here!!

Not so much in Nøsen perhaps, where earlier this week we had a full-on snow storm for over 24 hours straight, which left us struggling to keep our eyes opened the following day, thanks to these gorgeous views...

Don't confuse your path with your destination. Even though it's stormy now, that doesn't mean you are not headed towards the sunshine...                  

                                                                     The storfjorden in front of Nøsen at 8h00am, April 27th

...but still, once Easter is gone, we can safely say Spring is here!!

Spring is a season for renewal, and we often feel it in the way we want to dress, in the early-morning excitement - that amazing feeling that we want to and can do it all, in all of the smiles that we see everywhere around us. Spring is longer days out in the sun, it's planning for holidays, it's seeing the fruits of our winter resolutions, it's seeing the light at the end of the darkness.

At work, with friends and family, and even in the kitchen, spring transforms us. Like flowers, we open up to new possibilities, to new beginnings. In the kitchen, spring might be the moment to substitute some of those heavy starchy vegetables with lighter options, and perhaps to look at the Mediterranean for inspiration. Here in Nøsen this week-end, we have done just that, preparing a beautiful, but also amazing dish, combining ingredients and dishes from all over the Med.

Moroccan Tagine, Couscous and Lemon Beans Supreme with Cucumber Salad

Moroccan Tagine, Couscous and Lemon Beans Supreme with Cucumber Salad

In this blog post, we will share two recipes from this dish: the Lemon Beans Supreme recipe and our instructions to make home-made harissa paste for a beautiful tagine.

Enjoy these recipes! You might just have found some new go-to-meals for easy-peasy cooking for yourself and your family.

But first and foremost, make sure you take spring for what it is. A beautiful season to flourish, regenerate, smile and connect to yourself.

Happy Spring!!!!


Lemon Beans Supreme


  • Horse beans or black-eyed beans
  • Olive Oil
  • Fresh coriander leaves
  • Fresh mint leaves
  • Spring onions
  • Lemon juice
  • Lemon zest
  • Salt
  • Garlic or asfoetida*

*Asfoetida is an ayurvedic alternative to garlic and can be bought in Asian shops


  1. Soak the beans for at least 12 hours
  2. Cook the beans until tender, either in a pressure cooker or in water. Once ready, the beans should be tender, but they should be still keeping their shape and they should not get "undone"
  3. in a bowl, where you will eventually throw in the beans, mix olive oil, fresh coriander leaves, fresh mint leaves, a bit of spring onions, an abundant dose of lemon juice and lemon zest, salt and asfoetida.
  4. Add the beans, and mix everything well

This could turn into your ideal salad to bring to work on a regular week-day, or a protein-packed side dish to serve to your guests with a richer meal.

Remember! Pulses, including beans, should ALWAYS be soaked ahead of cooking to help digestion. For optimal digestion, we recommend serving no more than 1 handful of beans per person, and to combine it with 2 handfuls of grains. As you will see in the picture, we are serving our Lemon Beans Supreme with couscous ;-)

Nøsen's own Harissa Paste

What's Harissa, you say? A North-African Chili paste, based on red peppers. It can be really hot, so, if you are not into spicy food, it's best to use it in small dosis!! Harissa can be used as a complement to many dishes, including grains, roasted vegetables, potato or sweet potato cakes and more.

Here is Benji's recipe!


  • Red Chili
  • Paprika (Red Pepper)
  • Red Onion
  • Leeks
  • Tomato purée
  • Coriander seeds
  • Cumin seeds
  • Caraway seeds
  • Salt
  • Pepper
  • Garlic
  • 2 Tbsp Olive Oil
  • **Optional: sundried tomatoes


  1. Toast all of the seeds in a pan on low heat, until fragrant
  2. Add 1 tablespoon of olive oil, red onion, leeks, salt and pepper. Cook until the onions and leeks turn golden.
  3. When the onions and leeks are nearly golden, add garlic.
  4. When both the onions, leeks and garlic are ready, add red chilis, paprika and tomato purée. Cook on low heat for a long time. The secret here is to give ingredients the time to set, mix and release flavour. 
  5. When done, put the mixture in a food processor or blender.
  6. Serve immediately, or put in a jar, add a tablespoon of Olive Oil on top, and store***.

*** Here at Nøsen, we recommend always preparing everything fresh and avoid storing ready-made food. In yogic philosophy, food that has been kept for over 24h is considered Tamastic, because it has lost its freshness, its vital energy. Tamastic food is also considered hard to digest. Therefore it should be avoided.