Pic of Carrot and toasted nut tabbouleh

Carrot and toasted nut tabbouleh

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Vegetarian mains

Carrot and toasted nut tabbouleh

Serves 4 45 min
Taboulleh is a wonderfully fresh and light Lebanese parsley salad and this carrot and roast nut version is a lovely way of using up a glut of carrots. It goes well with meat and fish, and with grilled halloumi.


  • 100g mixed nuts, e.g. almonds and hazelnuts
  • 150g bulgur wheat
  • hot veg stock
  • 3 carrots, grated
  • handful dried apricots (or other dried fruit like sultanas or dates), chopped
  • 1 onion, very thinly sliced
  • 1 garlic clove (optional), crushed
  • large bunch fresh parsley, finely chopped (use the stalks too)
  • large handful mint leaves, finely chopped
  • lemon juice to taste
  • olive oil
  • salt and pepper


Prep time: 10 min
Cooking time: 35 min
  • Step 1

    Toast the nuts in a dry frying pan until just turning golden, then roughly chop.
  • Step 2

    Put the bulgur wheat in a large bowl and cover it with stock.
  • Step 3

    Leave for 30 minutes, then fluff up with a fork to separate the grains.
  • Step 4

    Add everything else except the lemon juice and olive oil.
  • Step 5

    Season, mix in the lemon juice to taste and add enough olive oil to coat the salad.

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