Lentil & Cauliflower Tagine with Grape Tabbouleh & Feta

Lentil & Cauliflower Tagine with Grape Tabbouleh & Feta

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (5 Nights For 2) on Sunday, August 15, 2021.
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Ingredients

To Serve

  • 1 bunch mint, leaves picked
  • 1 pack sliced almonds

Tagine

  • 1/2 carrot, grated
  • 1/4 cauliflower, cut into small florets
  • 1 can brown lentils, drained & rinsed
  • 1 tsp oil
  • 1/2 pack Tagine spices
  • 1/2 can chopped tomatoes
  • 1/2 tsp salt
  • 1/2 tsp soy sauce
  • 1/4 cup water
  • 50g baby spinach

Bulgur

  • 75g bulgur wheat
  • 1 Lebanese cucumber, diced 1cm
  • 50g grapes, halved

Steps

  1. Bring a full kettle to the boil.
  2. Add bulgur to a large heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave to soak for 15-18 minutes, until grains are tender. Drain well.
  3. Grate carrot, cut cauliflower into florets and drain and rinse lentils. Heat oil in a large pot on medium-high heat. Add carrot and cauliflower, cover with a lid and cook for about 5 minutes, until starting to soften.
  4. Add tagine spices to pot and cook for about 1 minute, until fragrant. Add canned tomatoes, salt, soy sauce and water measure and bring to a simmer. Cover again and simmer on medium heat for about 5 minutes, until vegetables are tender. Stir through lentils and spinach and cook for 1 minute, until spinach has wilted. Season to taste with salt and pepper.
  5. Dice cucumber and halve grapes. Add to bowl with drained bulgur, toss together and season to taste with salt.
  6. Pick mint leaves.
  7. Bulgur topped with tagine, almonds and mint.

Nutritional Information

Energy 1509 kj
361 kcal
Protein 15.6g
Carbohydrate 53.5g
Fat 5.0g