Vegetable tagine with pearl cous cous
At the base of the tagine is a fresh herb and spice chermoula paste,which we cook cook till fragrant before adding a host of vegetables - celery, carrot, red peppers, onions, tomatoes, chickpeas - and cooking on till they're tender. The final notes of salty, sour and sweet that make this distinctively North African come from the addition of black olives, lemon juice, honey and fresh coriander.
The tagine is served with pearl cous cous, studded with currants and preserved lemon.
|Per 100g||Per Serve|
DEFROSTED: Microwave for 3 minutes or until piping hot.
FROZEN: Microwave for 6-7minutes stirring gently halfway through.