Nutty Tabbouleh Salad

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.

  • Serves 2

  • Preparation 10 mins

  • Cooking 5 mins

Nutty Tabbouleh Salad
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 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
  • Calories

    496 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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