Chicken Tagine with Couscous - chicken thighs, potatoes, pitted green olives, onions and tomato braised with an aromatic Moroccan spice blend, served over a bed of fluffy seasoned couscous.
Chickpea Cauliflower Tagine with Couscous – potatoes, pitted green olives, onions and tomato braised with an aromatic Moroccan spice blend served over a bed of fluffy seasoned couscous.
Ras el Hanout Pita Crisps - the 'top shelf spice' is sprinkled on the pita which is then baked to crisp perfection to scoop and soak up the tagine.
Fresh Greens Minted Beet Salad - spiked with zesty orange this side serves as a bright and refreshing complement to the warm spices of the tagine.
Lemon Olive Oil Cake - moist and tender lemon olive oil cake with a kiss of lemon juice to round out the mea.l
** Featuring this month's Roncy Pick add-on - Cider Maple Mustard Vinaigrette Dressing (vegan) - a lip-smacking fave in a 250 mL mason jar for you to have handy in your fridge and conveniently add onto your salads or use as marinade. **
2-person dinner $48.00
4-person dinner $90.00
Zero waste option available (Reusable container $1.50 deposit per container)
ORDER DEADLINE – Wednesday, March 24th at noon
Enjoy CHICKEN or CHICKPEA CAULIFLOWER Tagine atop a bed of couscous. Served with a side of Ras el Hanout Pita crisps and a bright Minted Orange Beet Salad tossed with greens. Round out your dinner with our lovely Lemon Olive Oil Cake.