Moroccan Eggplant Tagine

Moroccan Eggplant Tagine
  • Vegano Eggplant Tagine
  • Vegano Mint And Green Pea Puree
  • Vegano Dried Herb Blend
  • Couscous
  • Sultana Raisins
20 mins

We use fresh locally grown eggplants, chickpeas and dried preserved fruits from the Okanagan to create a tagine unlike anything you have tried before.

Step 1: Remove ingredients from bag

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.

Step 2: Cook the Vegano Eggplant Tagine

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.

Step 3: Cook the couscous

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.

Step 4: Strain the couscous

When the couscous is done cooking, strain the couscous in a strainer over the sink and set aside for plating.

Step 5: Plate your meal

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.

Per Serving
Calories 450
Fat 12g
Carbohydrates 45g
Protein 14g
  • Salt and pepper

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