Nutty tabbouleh salad
The addition of nuts and seeds to this tabbouleh add protein, healthy fats, B vitamins, magnesium and iron making it a substantial lunch option.
Preparation time: 10 minutes
Cooking time: 5 minutes
120g cous cous
180ml low-sodium vegetable stock, hot
1 tbsp unsalted pistachio nuts, shelled
1 tbsp pine nuts
1 tbsp sunflower seeds
1 small red pepper, seeds removed and discarded, chopped
1 large courgette, chopped
2 large spring onions, finely chopped
10g fresh mint, finely chopped
15g fresh flat-leaf parsley, finely chopped
4 dried apricots, sliced into thin strips
6 cherry tomatoes, halved
1 tbsp olive oil
1/2 tsp ground cumin
2 tbsp lemon juice
Pinch of salt
Pinch of ground black pepper
1. Place the cous cous 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 pistachios and pine nuts then 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 cous cous in a mixing bowl, add all of the other ingredients and combine well before serving.
Recipe and images courtesy of the Vegetarian Society