Lebanese Vegetable Stew with Tabbouleh

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

tomatoes, courgette, mushrooms, red bell pepper, red onion, spinach, spring onion, garlic, lemon [sulphites], fresh chives, parsley, preserved lemon, kalamata olives, chickpeas, baharat spices (cumin seeds, coriander seeds, cloves, nutmeg, pepper, cardamom, allspice, cinnamon, spearmint, oregano), chilli powder, curry massala (contains e.g. coriander seeds, turmeric, and mustard seeds), raisins [sulphites], feta made from pasteurised sheep and goat milk [lactose], couscous [gluten], organic vegetable stock, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, lactose, mosterd, sulfiet.

MicrowaveMarleen's choice

Heat the tabbouleh with the 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 min

Heat the tabbouleh with the 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

Fat4,39 g

of which saturated1,51 g

Carbohydrates15,13 g

Dietary fibre2,66 g

Protein4,75 g

Salt0,5 g

Average weight: 540 g

On the menu in 3 weeks

Sunday 15 November

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