Colourful Tabbouleh Salad
Servings: 4 as a side
Calories: 370kcal
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Ingredients
- 1 cup (180 g) instant couscous
- 1.5 cups vegetable broth (or just use water)
- 1 lemon (juiced)
- 1 carrot
- ½ cucumber
- 1 bunch (1 bunch) parsley, fresh
- 2 spring onions
- 7 sun-dried tomatoes in oil
- 2 small tomato
- 2.5 tbsp tomato paste
- 4 tbsp olive oil
- Salt and pepper to taste
Optional
- 1 tsp Tabasco sauce (or similar chili sauce)
- ½ bunch (½ bunch) mint, fresh
- 2 tbsp pumpkin seeds (or roasted sunflower seeds, to use as garnish)
Instructions
- 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?!
Nutrition
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