Vegan tabbouleh

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.

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
½ tsp salt
zest of 1 small lemon

DRESSING:
4 tbsp extra virgin olive oil
4 tbsp lemon juice
1 small garlic clove, pressed
salt
pepper

View the full recipe at Lazy Cat Kitchen →