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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.


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.

Nutrition per serving

496 kcal

Calories

15.6g

Protein

19.6g

Fat

2.4g

Saturates

65.3g

Carbs

16.0g

Sugar

9.7g

Fibre

0.5975g

Salt

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