Salad with Broccoli Tabouleh, Nuts, and Apple, with Tahini Dressing
A perfect summer salad: fresh, filling, and full of flavor. This dish features a bed of lettuce topped with a “tabouleh” made from whole-grain couscous, grated broccoli, tomato, apple, chickpeas, raisins, hazelnuts, and fresh herbs (mint, cilantro, and parsley). Packed with vitamins and low in calories, it’s an ideal choice for a light and healthy meal.
Ingredients (for two servings):
- Lettuce leaves
- 75g of whole-grain couscous
- 150g of broccoli
- 2 small sweet apples (or 1 large)
- 2 tomatoes
- 1/2 red bell pepper
- 40g of raisins
- 40g of hazelnuts
- 30g of pumpkin seeds
- 100g of cooked chickpeas
- A small bunch of parsley (10-12 sprigs)
- A small bunch of cilantro
- 20 mint leaves
- 2 limes
- 3 tablespoons of olive oil
- Salt, pepper
- 1 teaspoon of tahini
- 2 tablespoons of water
Instructions
Prepare the couscous
- Pour half a glass of boiling water over the couscous in a bowl.
- Let it absorb the water.
Prepare the broccoli tabouleh
- Grate the broccoli into a bowl.
- Dice the washed apple (leave the skin on), bell pepper, and tomatoes into small cubes, and add them to the bowl with the broccoli.
- Chop the hazelnuts into coarse pieces and add them, along with the raisins, to the bowl.
- Finely chop the herbs and mix them in.
- Season with salt, pepper, lime juice, and olive oil.
- Combine well with the hydrated and cooled couscous, the chickpeas, and the pumpkin seeds.
Prepare the tahini dressing
Mix one teaspoon of tahini with the juice of half a lime and a little water until it reaches a yogurt-like consistency.
Assemble the salad
Arrange some lettuce leaves on plates, add the tabouleh on top, and drizzle with the tahini dressing and a bit of lime juice.