Minty wholewheat tabbouleh with lemon and chickpeas (vegan)

Barcelona, Spain

Dear Ladies,

Well, a LOT has happened since my last post! As you know, the Man and I have moved to Barcelona and have been working overtime to get our apartment in order as well as our admin. Last week was filled with Ikea (fun!), a flat tire (no fun…), as well as a visit from Mom and Dad who came to celebrate little Norah’s 1st birthday. So much excitement!

This week it’s back to work and starting to carve out our new routines. My kitchen is just about ready and I’ve been cooking up simple meals to keep us fuelled and in ship-shape. I’m peering into every store we cross to see what’s available for purchase. I haven’t quite figured out where to procure certain staples of my diet like unsweetened almond milk, kale or red curry paste but I have no doubt I’ll find them eventually. The nice thing is that each street corner seems to have a fruit and vegetable stall spilling over with colorful produce – what a luxury!

Minty wholewheat tabouleh with lemon and chickpeas - vegan

Yesterday I made a big bowl of simple and satisfying wholewheat tabbouleh that made use of the fresh mint that Hanin brought over as a housewarming gift (thanks Hanin!). It’s a cinch to make and will fill a number of bellies before it runs out. I’m super happy to be submitting this recipe to another Virtual Vegan Linky Potluck co-hosted by Bunny Kitchen!

Ingredients

  • 1 1/2 cups wholewheat couscous
  • 1 1/2 cups water (filtered or bottled if possible)
  • Juice of 1 large lemon
  • 1 tbsp olive oil
  • 1/2 red onion minced finely
  • 2-3 Persian cucumbers diced very small
  • 2 large tomatoes seeded and diced very small
  • A can of chickpeas, well rinsed
  • 1/2 cup fresh mint leaves, chopped very fine
  • 1 tsp dried spearmint
  • 1 big handful of raisins (optional)
  • Salt & pepper

Instructions

Start by putting the couscous in a large bowl, add the water and cover. Let sit until water is completely absorbed. The time this takes will vary depending on how fine your couscous is. You can also just refer to the cooking instructions on the packaging if preferred.

When the couscous has absorbed all of the water, uncover and fluff with a fork.

Add all of the remaining ingredients, except them for raisins if omitting. Personally I don’t like raisins in savoury foods but the Man loves them, so I compromised by serving them on the side. Mix well, salt and pepper to taste and you’re ready to sit down to a delicious lunch.

Minty wholewheat tabouleh with lemon and chickpeas - vegan 2

The chickpeas in this recipe are key if you ask me. They bring some protein into the mix and made this salad a filling meal. For even more chickpeas (can a girl ever get enough?), check out my weekday chickpea salad recipe.

Bon appétit!

Minty wholewheat tabouleh with lemon and chickpeas - vegan 3

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10 thoughts on “Minty wholewheat tabbouleh with lemon and chickpeas (vegan)

  1. Emily @ culinarycorrespondence.com March 10, 2015 at 4:59 pm Reply

    Perfect for a simple yet filling meal! YUMMY! How’s the moving in going? Tiring eh?!

    • Beth @ Culinary Correspondence March 11, 2015 at 8:57 am Reply

      Move is going fine – most of the work is done. The place is furnished which really cuts down on the things to buy (although we did have to buy a mattress). There are still bits and pieces that need to get done… you know the drill. Is your place finished?

  2. aspoonfulofnature March 10, 2015 at 10:25 pm Reply
  3. Hanin March 11, 2015 at 8:02 am Reply

    Welcome to Barcelona Beth and the Man !!!
    We are so happy to have you closer 🙂 I will share with you the addresses that I have found so far, maybe they have your missing products 😉

    This recipe looks delicious – and super healthy! It is a nice mix between the French tabbouleh and middle eastern flavors !

    Thank you for sharing! You should have included some pics of your kick ass new kitchen! Haha

    Kisses and see you soon
    Han

    • Beth @ Culinary Correspondence March 11, 2015 at 8:59 am Reply

      Thanks Hanin! It’s so nice being just across the park from you guys. Glad you like the recipe – I haven’t checked the number of calories but I think it would do quite well on MyFitnessPal 🙂

  4. Jan March 25, 2015 at 8:59 am Reply

    Yum- I love whole wheat couscous. Can’t beat that nuttiness! Will be giving this a try very soon.

  5. Poppy March 31, 2015 at 3:17 pm Reply

    Great to see you at the potluck!

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