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Eating veggie » Recipes » Nutty Tabbouleh Salad

Nutty Tabbouleh Salad

Prep time 10 mins, cook time 5 mins

Serves 2

Egg-Free, Dairy-Free, Vegan, Healthy

The addition of nuts and seeds to this tabbouleh recipe adds protein, healthy fats, B vitamins, magnesium and iron making it a substantial lunch option.


  • 120g couscous
  • 180ml low-sodium vegetable stock
  • 1 tbsp unsalted pistachio nuts shelled
  • 1 tbsp pine nuts
  • 1 tbsp sunflower seeds
  • 1 red pepper chopped
  • 1 large courgette chopped
  • 2 spring onions finely chopped
  • 1 tbsp fresh mint finely chopped
  • 1 tbsp fresh flat leaf parsley finely chopped
  • 4 medium dried apricots chopped
  • 6 medium cherry tomatoes cut in half
  • 1 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tbsp lemon juice
  • Pinch of salt
  • Pinch of ground black pepper


  1. Place the couscous in a small shallow bowl or saucepan. Pour over the hot stock, stir and then cover. Leave to sit for 5 minutes then separate with a fork.
  2. Heat a small saucepan over a medium heat. Add the pistachio nuts and pine nuts and toast for 2 minutes until they start to colour. Don’t leave the pan and keep the nuts moving as they can burn easily. Once toasted, transfer to a plate and leave to cool.
  3. Place the cooked couscous in a medium-sized mixing bowl, add all of the other ingredients and combine well before serving.

Nutrition per serving

496 kcal
















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