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We use fresh locally grown eggplants, chickpeas and dried preserved fruits from the Okanagan to create a tagine unlike anything you have tried before.
Remove Vegano Eggplant Tagine, Vegano Mint and Green Pea Puree, Vegano Dried Herb Blend, couscous and sultana raisins from the bag to prepare for cooking.
In a small pot, add the whole package of Vegano Eggplant Tagine, sultana raisins and bring to a simmer on medium heat. Allow to cook for about 10 minutes until it begins to thicken.
On medium heat, bring a small saucepan with ½ litre of lightly salted water to a boil. When the water in your saucepan is boiling, gently add the entire package of couscous. Stir frequently to ensure the couscous does not stick together. Cook for 5-6 minutes or until tender.
When the couscous is done cooking, strain the couscous in a strainer over the sink and set aside for plating.
Cover the bottom of the plates with the Vegano Mint and Green Pea Puree and plate the couscous over the top. WIth a large spoon gently top the couscous with the Vegano Eggplant Tagine and garnish with the Vegano Dried Herb Blend.