Roasted vegetable and couscous salad

• OK
  cooked couscous (36%) (durum wheat semolina, water)
• OK
  roasted vegetables (26%) (courgette, carrot, red pepper, yellow pepper, red onion, butternut squash, rapeseed oil)
• OK
  cooked giant couscous (17%) (durum wheat semoliña, water)
• OK
  passata (tomato purée)

  Tomato purée used as a base sauce in cooking.
• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  sunblush® tomatoes (3%)
• OK
  baby spinach
• OK
  rapeseed oil

  A basic culinary oil pressed from rapeseeds (Brassica napus). Used for frying, baking, and dressings. Neutral flavor.
• OK
  tomato purée

  A tomato-based concentrate obtained by cooking down tomatoes, commonly used as a base or seasoning in dishes.
• OK
  lemon juice

  The clear, acidic juice extracted from lemons, used for brightness and acidity in foods and drinks.
• OK
  basil

  A leafy herb used fresh or dried to flavor dishes; not typically processed as a food ingredient beyond drying or freshness.
• OK
  red wine vinegar

  A vinegar produced by fermenting red wine with acetic acid bacteria, used as a tangy condiment and cooking acid.
• OK
  maple syrup

  A traditional sweet syrup made from the sap of maple trees, commonly used as a natural sweetener in foods and beverages.
• OK
  mint

  A fresh herb with aromatic leaves used to flavor and garnish dishes, beverages, and desserts.
• OK
  roasted garlic purée

  Smooth purée made from garlic that has been roasted; used to impart mellow garlic flavor in sauces, dressings, and dishes.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  parsley

  A fresh green herb used to flavor and garnish dishes; commonly added chopped leaves.
• OK
  cornflour

  Ground corn starch used as a thickening agent in cooking and baking.
• OK
  oregano

  A dried aromatic herb used as a spice in cooking, with a warm, slightly bitter flavor.

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