Dinner with Cedarlane couscous, veggies & chickpeas with citrus dressing organic salads
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
COOKED ORGANIC COUSCOUS (ORGANIC COUSCOUS, WATER, ORGANIC HIGH OLEIC SUNFLOWER OIL, SEA SALT, ORGANIC GARLIC POWDER, ORGANIC TURMERIC, ORGANIC CELERY SEED), ORGANIC ONIONS, COOKED ORGANIC GARBANZO BEANS (ORGANIC GARBANZO BEANS, WATER), ROASTED ORGANIC RED BELL PEPPERS (ORGANIC RED BELL PEPPERS, ORGANIC HIGH OLEIC SUNFLOWER OIL), ROASTED ORGANIC ZUCCHINI (ORGANIC ZUCCHINI, ORGANIC HIGH OLEIC SUNFLOWER OIL), ORGANIC CAULIFLOWER, ORGANIC ORANGE JUICE, WATER, ORGANIC HIGH OLEIC SUNFLOWER OIL, ORGANIC PARSLEY, ORGANIC BLUEBERRIES (ORGANIC WILD BLUEBERRIES, ORGANIC SUGAR, ORGANIC SUNFLOWER OIL {LESS THAN 1%}), ORGANIC AGAVE SYRUP, ORGANIC APPLE CIDER VINEGAR (DILUTED WITH WATER TO 5% ACIDITY), ORGANIC EXTRA VIRGIN OLIVE OIL, SEA SALT, ORGANIC BLACK PEPPER, ORGANIC GUM ACACIA, ORGANIC GUAR GUM.
Cedarlane, pickles, olives, peppers & relishes, serving 255 g, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as couscous, chickpeas, salad dressing. Half of it left? Use up the couscous.