Inspired by the travels of Amy’s founders Andy and Rachel and their friend Gillian, from renowned London vegetarian restaurant Mildred’s, Amy’s Moroccan Inspired Vegetable Tagine brings home the tastes and smells of the global food scene. Turmeric, cumin, coriander, cinnamon and fennel give this rich-tasting vegetarian stew its enticing aroma, and smoked paprika and jalapeño peppers provide just the right amount of heat. The organic tomato base is layered with flavorful organic vegetables, dried apricots and organic tofu and served on a bed of organic couscous and quinoa—a delicious combination of sweet and spicy that will delight your taste buds.

Organic Tomato Puree, Organic Toasted Pearl Couscous (organic Durum Wheat Semolina Flour), Organic Tofu (filtered Water, Organic Soybeans, Magnesium Chloride), Organic Fire Roasted Sweet Potatoes, Organic Broccoli, Organic Garbanzo Beans, Organic Quinoa, Organic Carrots, Organic Green Onions, Organic Fennel, Organic Red Onions, Organic Extra Virgin Olive Oil, Filtered Water, Organic Cane Sugar, Organic Apricots (organic Apricots, Organic Rice Flour), Organic Wine Vinegar, Organic Cilantro, Sea Salt, Organic Jalapeño Peppers, Organic Garlic, Organic Brown Sugar, Organic Lemon Juice, Organic Spices, Organic Smoked Paprika, Organic Turmeric, Organic Black Pepper.

Directions: Ovens may vary. Microwave Oven: Do not remove overwrap. Cook on high for 4 minutes. Let sit 1 minute. Serve. Conventional Oven: Preheat oven to 375 degrees F. Remove overwrap. Cover tray with foil and place on a baking sheet. Bake for 35 minutes. Remove foil. Stir tagine. Cover tray with foil. Bake for 25-30 more minutes. Let sit 1 minute. Serve. Toaster Oven: Remove overwrap and tray. Place in an oven-safe dish. Follow conventional oven directions.

Perishable. Keep frozen.