Tabbouleh

Tabbouleh

By
From
Vegan Goodness
Serves
2
Photographer
Jessica Prescott

A version of the Middle Eastern classic that is hearty enough to be enjoyed on its own or as an accompaniment to an infinite number of dishes.

Ingredients

Quantity Ingredient
175g traditionally burghul, is used but you can use couscous, quinoa, freekeh, millet or even cauliflower rice
1 tablespoon cumin seeds
2 tablespoons pine nuts
1 small red onion, peeled
3 large red tomatoes
or 2 handfuls cherry tomatoes
1 small cucumber
6 small red radishes
50-250g cooked chickpeas
or 1 tin cooked chickpeas, drained and rinsed
handful mint leaves
3 handfuls flat-leaf parsley
olive oil
sea salt, to taste
1 lemon, juiced
freshly ground black pepper, to taste
1/2 pomegranate, seeds, to garnish

Method

  1. Cook your grain according to the directions on the packet. While the grain is cooking, place the cumin seeds and pine nuts in a frying pan over a medium heat and toast, stirring frequently, until fragrant and lightly browned. Remove from the heat and set aside.
  2. Cook your grain according to the directions on the packet. While the grain is cooking, place the cumin seeds and pine nuts in a frying pan over a medium heat and toast, stirring frequently, until fragrant and lightly browned. Remove from the heat and set aside.
  3. When your grain has finished cooking, allow to cool slightly and then pour a splash of olive oil over it and sprinkle with some salt. Fluff the grain with a fork so that the pieces are separated and there are no clumps. Add the grain to the bowl and stir to combine with the herbs and veggies.
  4. When your grain has finished cooking, allow to cool slightly and then pour a splash of olive oil over it and sprinkle with some salt. Fluff the grain with a fork so that the pieces are separated and there are no clumps. Add the grain to the bowl and stir to combine with the herbs and veggies.

Ch-ch-ch-ch-changes…

  • This recipe is incredibly versatile and there are a million variations. Try spring onions (scallions), chives, basil or coriander (cilantro) for a slightly different flavour. Leave out the radishes or cucumber if you dislike them and experiment with different grains. Toasted, flaked almonds are incredibly delicious sprinkled on top. Chopped avocado works well too.
Tags:
healthy
vegan
vegetarian
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