Season Feast - Day 3
served with Whole Grain Rice, Zucchini, Olives, Parsley and Herb Dressing
North African inspired simmered dish with tomatoes, chickpeas, dried apricots, olives and almonds.
Chopped tomatoes*, zucchini*, whole grain rice*, chickpeas*, bell pepper*, coconut milk* (coconut*, coconut water*), garlic*, ALMONDS*, olive oil*, cilantro*, olives*, lemon juice*, abricot*, parsley*, ginger*, syrup*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), sunflower oil*, cumin*, ras el hanout spice mix*, salt, lemon zest*, turmeric*, cayenne pepper*.
* = organic
Potential allergens: Tagine sauce: Almonds. Almonds.
Nutritionals pr. 100 g Energy: 616 kJ / 147 kcal Fat: 6.5 g Saturated fatty acids: 1.9 g Carbohydrates: 19 g Sugars: 2.7 g Fiber: 2.4 g Protein: 3.7 g Salt: 0.25 g
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.
- Bring a saucepan of slightly salted water to a boil (1L for 2-3 people, 2L for 4-5 people.). Rinse the rice under cold running water and add to the boiling water. Cook for 10 to 11 minutes. Drain and put the rice in a bowl.
- Warm the tagine in a saucepan until heated through.
- Cut the zucchini lengthwise and then into slices. Chop leaves and tender stems of cilantro and parsley.
- Set a frying pan over medium-high to high heat. Add oil to coat. Pan-roast the zucchini for 5 to 6 minutes, until golden brown. Season with salt and put on a serving platter. Drizzle with herb dressing and sprinkle with spicy almonds, cilantro and parsley. Enjoy with tagine and warm rice.