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.

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Serves: 2

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

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