Vegetables for Couscous
Melting vegetables, the bite of chickpeas, the fruity sweetness of raisins and a finely judged spiced warmth.
water · carrots · courgettes · turnips · tomatoes · celery · red peppers · onions · chickpeas · raisins · cold-pressed sunflower oil · coriander · aniseed · cumin · chilli · Guérande salt · turmeric
Allergens: celery
*Organic ingredients. Certified organic by Ecocert France.
Heat slowly over a low heat, stirring from time to time, then serve piping hot.
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This creation
A broth with carefully balanced spices, generous with vegetables and chickpeas.
What's inside
Carrot, courgette and turnip give the dish its substance, enriched with tomato, celery, red pepper, onion and chickpeas. Coriander, aniseed, cumin, chilli and turmeric make up the spice blend developed for this recipe.
Why you'll love it
Because it tastes of a recipe that leaves nothing to chance: created nearly twenty years ago, it has been refined right down to the balance of its spices.
How to enjoy
Spoon the piping hot vegetables over fine couscous, then add a spoonful of lemony yoghurt swirled with harissa and a few toasted almonds.
How to enjoy
Spoon the piping hot vegetables over fine couscous, then add a spoonful of lemony yoghurt swirled with harissa and a few toasted almonds.
