Vegetable Tagine with Couscous
Vegetables and chickpeas slowly cooked in a Tagine sauce
Vegetables and chickpeas slowly cooked in a Tagine sauce
Spice level - mild
Tagines originate from the North African-Mediterranean countries - and are perhaps most well-known as Moroccan. Tagines (called after the conical dishes they are cooked in) are slow-cooked stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. This version uses vegetables, together with apricots, dates, preserved lemons, black olives, and spices: coriander, cumin paprika, ginger, turmeric, cayenne pepper and cinnamon. The spices give tremendous depth of flavour, with a background warmth (without being "spicy")
The couscous is also given extra flavour by being cooked in vegetable stock, with carrot and parsley.
This dish contains:
- wheat
While we don't add artificial flavours, colours or preservatives to our meals, some ingredients we use — such as coconut cream, tomato paste, wine, spice blends and sauces — may contain small amounts of preservatives or additives.
Our meals are prepared in commercial kitchens that also handle ingredients containing gluten, nuts, seeds, eggs and soy. While every care is taken and meals are prepared separately where possible, we cannot guarantee the complete absence of trace allergens.
