• Put the frozen vegetables in a pan with olive oil, cover and cook for a few minutes
• Add salt and ¼ teaspoon of hot chilli sauce
• Pour ½ bag of Tipiak Couscous with Spices in a salad bowl, add 20 cl of boiling water and 8 g of tomato flesh
• Mix, cover and wait for at least 5 minutes
• When the vegetables are ready, thinly dice them and add them to the couscous. Mix
• Add the raisins and pine kernels to the mix
• In another salad bowl, mix the rest of the tomato flesh with the Tapioca, add salt, ¼ teaspoon of hot chilli sauce and 2 teaspoons of Ras el Hanout Moroccan spices.
• Mix it and incorporate to the other mix
• The final mix has to be quite thick and also malleable to form the galettes
• In a frying pan, heat some olive oil, reheat and brown the galettes for a few minutes

Suggestion:

• During the cooking, you can spread some flaked almonds on the galettes or add sesame seeds before you fry them