• 290 g jar tomato herb sauce for bolognese
  • 390 g carton Italian chopped tomatoes, with onion and basil
  • 4 tsp harissa paste, plus extra to serve (optional)
  • 28 g fresh parsley, washed and chopped, reserving a few sprig to garnish
  • 200 g pack falafels
  • 410 g tin chickpeas drained
  • 200 g couscous
  • 240 g pack ready-prepared garden vegetables


  1. 1

    Add the tomato and herb sauce to a large saucepan along with the chopped tomatoes, harissa paste and half of the chopped parsley. Simmer over a low heat for 5 minutes; add the falafels and chickpeas and simmer for a further 5 minutes.

  2. 2

    Meanwhile, put the couscous in a bowl and pour over 275 ml boiling water. Cover with cling film and let sit for 10 minutes, then stir through the remaining chopped parsley.

  3. 3

    Pierce the bag of garden vegetables and cook in the microwave on high for 3 minutes, according to pack instructions.

  4. 4

    Stir the cooked vegetables through the tagine and serve with the couscous. Garnish with the reserved sprigs of parsley, and, if you like it spicier, top with a little extra harissa.

Nutritional Details

Each serving provides
  • Energy 1495kj 357kcal 18%
  • Fat 8.3g 12%
  • Saturates 0.8g 4%
  • Sugars 10.0g 11%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 414kj/99kcal

Each serving provides

50.8g carbohydrate 11.2g fibre 14.1g protein

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