Nutty Tabbouleh Salad

Ingredients

• 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

Method

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.