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Spiced Vegetable Tagine with Giant Cous Cous


Vegetarian Vegan Serves 2


Spiced Vegetable Tagine with Giant Cous Cous – serves 2.

Tagine Vegetable Mix (74%) Giant Couscous (21%)

Provençale Sauce (46%) (contains Plum Chopped Tomatoes, Onions, Water, Tomato Puree, Salt, Garlic, Rapeseed Oil, Caster Sugar, Vegetable Stock (contains Potato Starch, Salt, Maltodextrin, Sugar, Yeast Extract, Onion Powder, Carrots, Flavourings (Contain Celery), Palm Oil, Celery Seeds, Garlic, Lovage Root, Turmeric, Pepper), Thyme, Pepper, Bay Leaves, Fennel Seeds) Vegetable stock (Water (97%), Veg stock paste (Salt, Vegetable Oil (Palm, Sunflower), Potato Starch, Sugar, Maltodextrin, Yeast Extract, Flavourings (contain Celery), Carrots (2.4%), Onion Powder (2%), Spices, Celery Seeds, Turmeric, Pepper), Parsley), Water (28%), Giant Couscous (21%) (Contains Wheat),  Potatoes, Butternut Squash, Chickpeas, Red Pepper, Yellow Pepper, Chanteney Carrots, Onion, Rose Harissa Paste (Rehydrated Red peppers, Sunflower Oil, Spice Mix with Rose Petals (7%), Garlic, Sea Salt, Acidity Regulator: Citric Acid), Blended Olive Oil (Sunflower Oil, Olive Oil), Garlic, Salt, Black Pepper, Coriander Seeds, Fennel Seeds, Cumin Powder.

Coconut Yogurt: Soya base (Water, Hulled Soya Beans (10.4%), Coconut Milk (4.3%), Coconut Cream, Water), Sugar, Calcium (Tri-calciumcitrate), Acidity Regulators (Sodium Citrates, Citric Acid), Stabiliser (Pectins), Natural Flavouring, Sea Salt, Antioxidants (Tocopherol-rich Extract, Fatty Acid Esters of Ascorbic Acid), Vitamins (B12, D2), Yogurt Cultures (S.thermophilus, L. Bulgaricus).

May contain Traces of Nuts.

Mint Salad: Mint (50%), Parsley (50%).

ALLERGY ADVICE: For allergen information, see ingredients in bold. Produced in an environment where, milk, eggs, tree nuts, fish, mustard, fish, crustaceans and molluscs are handled


Preheat the oven to: fan oven at 170 degrees / electric oven at 180 degrees / gas mark 4

Decant the cous-cous into a small over dish and cover with tin foil.

Place in the centre of the oven for 10 minutes.


Decant the tagine mix into a saucepan and on a low heat bring to just below boiling point, stirring occasionally.


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