Lebanese Vegetable Stew with Tabbouleh

For this rich vegetable stew, I slow-cook hearty vegetables with baharat (Arabic for spice blend). The tabbouleh is fluffy and full of flavour with raisins, fresh green herbs, and preserved lemon.

Tomatoes, courgette, cucumber, vine tomatoes, red bell pepper, red onion, mushrooms, spinach, spring onion, garlic, lemon juice, fresh chives and parsley, preserved lemon, kalamata olives, chickpeas, baharat spices (cumin, coriander seeds, cloves, nutmeg, pepper, cardamom, allspice, cinnamon, spearmint, oregano), chilli powder, curry massala (contains mustard seeds), raisins, sheep and goat's milk feta, couscous, organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, lactose, mosterd, sulfiet.

Microwave

Heat the tabbouleh with vegetable stew loosely covered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Oven — 200°C, 15-25 minMarleen's choice

Warm the tabbouleh with vegetable stew covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25 minutes (2 or more persons).

Energy124,63 kcal

Protein4,44 g

Fat4,39 g

of which saturated1,51 g

Carbohydrates15,13 g

Dietary fibre2,66 g

Salt0,5 g

Average weight: 540 g

On the menu in 3 weeks

Wednesday 19 August

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