Tabbouleh Salad

Tabbouleh is normally served as an accompaniment but the addition of nuts and extra vegetables turn this dish into a satisfying and nutritious meal option.


Serves 2
adults
414
Kcals
per serving

15 Mins
prep

5 Mins
cooking

Recipe
feedback

Your Name (required)

Your Email (required)

Your Feedback (required)

Any feedback we receive may be used on our social media or other channels but we won’t publish your name.

Ingredients

couscous   (100g)
pine nuts  (25g)
1 tbsp unsalted pistachio nuts, shelled  (15g)
2 large spring onions, finely sliced  (20g)
1 large carrot, peeled and finely grated  (120g)
1 medium tomato, diced  (85g)
1/2 small cucumber, diced  (100g)
fresh flat leaf parsley, finely chopped  (10g)
fresh mint, finely chopped  (5g)
3 medium dried apricots, sliced  (27g)

For the dressing

2 tbsp lemon juice (30ml)
1 clove garlic, finely minced (6g)
2 tsp olive oil
Pinch of ground black pepper
1/2 tsp Dijon mustard (4g)

Method

  1. Place the couscous in a small bowl, pour 150ml of boiling water over the couscous and cover the bowl with a lid or plate. Leave the couscous to stand for five minutes until tender, then fluff with a fork.
  2. While the couscous is softening, heat a small frying pan over medium heat and add the pine nuts and pistachios. Toast the nuts for about two minutes until the pine nuts are lightly browned, watching the pan closely as pine nuts burn very easily. Transfer the toasted nuts to a small plate to cool.
  3. In a large bowl, add all of the prepared vegetables, herbs, apricots and cooked couscous then mix well.
  4. In a small jug or bowl combine all of the dressing ingredients,then pour over the couscous salad.
  5. Divide the salad onto two plates, sprinkle with pistachio and pine nuts and serve.
Back

Nutritional information per serving

414kCal, 1725kJ
12.9g
16.7g
1.6g
53.1g
14g
8.5g
99mg

© The Vegetarian Society