Tomato-simmered chickpeas and fresh spinach anchor this vibrant vegan plate. Crushed and diced tomatoes cook down with garlic, smoked paprika, and chili flakes before fresh basil and tender chickpeas fold in. Alongside, fluffy couscous gets tossed with sautéed bell peppers, eggplant, and zucchini, all finished with a squeeze of lemon and olive oil. Cubed zucchini roasted at high heat with a smoky Tex-Mex dry rub rounds out the box with a hit of spice and satisfying texture.

Couscous, chickpeas, eggplant, crushed tomatoes, diced tomatoes, zucchini, red bell peppers, green bell peppers, spinach, red onion, yellow onion, tomato paste, olive oil, sunflower oil, lemon juice, fresh garlic, fresh basil, fresh parsley, smoked paprika, paprika, chilli powder, red chili flakes, granulated garlic, granulated onion, mustard powder, black pepper, kosher salt.

Mustard, sulphites.