We look for the biggest flavours we can find before making them our own. Like this warming cous cous recipe – created using our favourite blend of fragrant East Indian spices. Why not try with… Tandoori chicken and a dollop ofmint yoghurt?
Dried Cous Cous [Durum WHEAT Semolina], Onion, Carrot, Sunflower Seeds, Natural Flavourings (contain WHEAT),Tomato, Palm Oil, Salt, Maltodextrin, Dried Herbs (Parsley, Coriander), Carrot Powder, Garlic Powder, Onion Powder, Chilli Powder.
For allergens, including cereals containing gluten, see ingredients in BOLD.
|Typical values||Per 100g||Per serving 130g|
|Energy - KJ||578kJ||751kJ|
|Energy - Kcal||137Kcal||178Kcal|
Indian foods are influenced by religious tradition and choices, as well as being localised by regional and seasonal ingredients. On the whole, meals consist of smaller dishes used to combine flavours with each bite, spices vibrantly colour each plate.