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Saffron and Lemon Couscous Tagine (V)

A slightly spicy, very colourful and extremely flavoursome vegetarian tagine. It is a little different in that it's upside-down to the way it's usually served. Having the couscous crust on the top is brilliant, as it gives a slight crunch and also soaks up all the delicious flavours from the spiced vegetables and sauce. This meal has become my husband's absolute favourite and I am so excited to share it with you.

Made with ❤️ by Helen.
  • Preparation:
    Step 1 - Defrost in fridge overnight
    Step 2 - Preheat Oven 180°C
    Step 3 - Remove lid, cover with foil
    Step 4 - Bake 15mins
    Step 4 - Uncover, bake 20mins

    🌶 This meal has a spice level of "mild"
    🥗 Best served with a green salad

    Onions, garlic, swede, sweet potato, pumpkin, red onions, turnip, beetroot, carrots, tomatoes, bay leaves, cumin, coriander, harissa, tomato paste, white wine, champagne vinegar, lemon, coriander leaves, couscous, olive oil, saffron, pink Himalayan salt and pepper.

    Contains: Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

Customer Reviews

Based on 2 reviews
This recipe is why I love FoodSt

Loaded with veg appropriately, this is a filling and beautiful-looking dinner (anything with beetroot makes me smile)...very tasty too. Thank you

Good dish

I really enjoyed this dish. It tasted like a meal I would spend a long time cooking. Thanks


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