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Colourful Tabbouleh Salad
Colourful Tabbouleh Salad - bring Mediterranean flair to the table or into your lunch box! Ready in just 15 minutes, vegan and super tasty!
Servings 4 as a side
- 1 tsp Tabasco (or similar chili sauce)
- ½ bunch mint, fresh
- 2 tbsp pumpkin seeds (or roasted sunflower seeds, to use as garnish)
The salad tastes best if prepared a few hours (or even the day before) but don’t be afraid to make it at the last minute if you don’t have time to prep ahead!
Cook the couscous by packet instructions, using vegetable broth for tastiest results. Here’s a foolproof method to get instant couscous just right: add the couscous to the salad bowl. Now pour hot vegetable broth onto it until the couscous is just covered. Lay a tea-towel over the top. After 3-4 minutes give it a little stir to make it fluffy. Cover again for 1 more minute.
In the meantime, grate the carrots and dice the cucumber, onions, tomatoes (fresh and sundried), mint and parsley.
Mix the lemon juice, tomato paste, olive oil, salt and pepper, tabasco sauce and chopped and grated veg and herbs with the cooked couscous.
Give it a good stir and boom! Add the seeds for garnish (if using). Good to go! How easy was that?!
IF YOU LIKED THIS RECIPE: Then you should definitely check out our other beauties like this incredibly tasty Thai Quinoa Salad or this Moroccan Couscous Salad. You’ll love all of them, we promise!
This recipe is perfect to take in a container for lunch. Every bite is just soo fun to eat.
Calories: 370kcal | Carbohydrates: 46g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 504mg | Potassium: 602mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4522IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 3mg