Vegan tabbouleh

Name: Vegan tabbouleh
Prep time: 20 min
Cook time: 5 min
Yield: serves 4-6
Cuisine: Middle Eastern
Ingredients: ½ tsp salt; salt; 4 tbsp extra virgin olive oil; pepper; 1 small garlic clove, pressed; 2 cups of couscous (or quinoa for gluten-free version); 150 g podded peas; 300 g podded broad beans (200 g once shelled); bunch of radishes, sliced; 2 handfuls of mint, chopped finely; zest of 1 small lemon; 4 tbsp lemon juice

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Vegan tabbouleh makes a perfect light lunch, especially on warm weather days. It's easy and quick to put together, travels well and tastes delicious too.

By: Ania (via Lazycatkitchen)

Original Publish: May 22, 2015

Last Updated: Mar 2, 2026

Prep: 20 mins

Cook: 5 mins

Yields: serves 4-6

Nutrition Facts

498.57 Calories

22.04 gramsProtein

79.26 gramsCarbs

10.81 gramsFat

Instructions

Put couscous and salt into a pot with a tightly fitting lid. Add 2 and ½ cups of boiling water or hot (unsalted) vegetable stock for more flavour. Put the lid back on and leave it covered for about 10 minutes. If using quinoa or millet, cook it according to the instructions on the packet. Drain and leave aside.

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Vegan tabbouleh

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