Tabbouleh with Soy Shawarma
The salad originated in the mountains of Lebanon and Syria and was an essential part of people’s diets in the Middle Ages.
The recipe was often mocked for the lack of meat but it eventually conquered the local’s hearts and entered into gastronomincal folklore thanks to it’s freshness and various health benefits. Variants throughout the Levant include the Turkish ‘kisir’ and Armenian ‘eetch’. Tradiotionally, tabbouleh is made with the cereal known as bulgur.
We decided to use a bulgur variation – couscous. What makes our version complete is the succulent rehydrated soy meat flavoured with cloves, adding a nice contrast between refreshing tabbouleh and some wholesome plant-based protein.
2-3 adults
30min
Easy
Ingredients
Utensils
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The overall impression is one of quality!
The overall impression: is one of quality! The thick paper, colourful pictures, nutritional details, allergy info, … and preparation is very well explained, I have seen worse. Another positive surprise when started to cook is the fact that all the ingredients are measured so there is no food waste. We found the ingredients of good quality and the preparation time was accurate.
So yummy!!
Highly recommend this if you are trying plant-based and have no idea where to start. The chef creates meals with items I would have never put together, but they all taste so wonderful and the food is beautiful! Be prepared to prep and cook… but the payoff is worth it. So yummy!!
wonderful and tasty menu
Venn offers a wonderful and tasty menu of foods to fit a vegan and gluten-free lifestyle… There was A LOT of packaging to deal with each week. We did have a total of three issues with delivery and the staff at Venn were on it like flies on a camel's back!!
