or choose from below...


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photography challenges
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Newsletter topics
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Lightroom editing + behind the scenes
 
 

Did you know that there is also a couscous made from chickpea and lentils? No wheat, just legumes. And this gluten-free couscous taboulè recipe, I share with you today, is one of our top favourite recipes. It’s so nutrient, healthy and super-easy. It’s great as lunch or dinner, but also an excellent choice for picnic.

There are so many ways how to prepare couscous. The best thing about this recipe is that you don’t need to cook anything! It’s really so simple, that even if you don’t like cooking or you are a beginner, you can do it too! Just cut the ingredients, combine them together, leave it in a fridge for 24 hours and stir it from time to time. Quite easy, isn’t it?

This recipe works perfectly also with a classic couscous, so do not worry if you can’t find the one from legumes.

This recipe is also vegan, and its a great choice for lunch, dinner or a picnic.

The moment of preparing taboule is like a ritual for us, as we always prepare it when we go on a road trip. It’s so super easy, just prepare everything the day before. And on the other day take the couscous and fork with you and go exploring the world with a healthy lunch in your bag.

This recipe is rich in nutrients and minerals. Chickpea and lentils are an important source of protein and they have other very important minerals too. So, it’s an ideal choise for all those, who follow vegan or plant-based diet.

I am not an author of this recipe, but I have it from the mother of my boyfriend. And because it’s so super delicious, it is very worth to share it with you.

Where to buy legume couscous?

I buy this legume couscous in a small shop in our town. They have only biological products, all kinds of legumes, flours, teas or spices. I bring there my jars from home and they give me as much as I need. If you do not know about any of such shops around you, try to do some research. Google it or ask people around.

This Gluten-free couscous Taboulè recipe is:

  • Vegan
  • Gluten-Free
  • Lactose-Free
  • Plant-based
  • Nut-free
  • Soy-free
  • Legume-based
  • Healthy & Delicious
  • Great for lunch or dinner
  • Perfect for a picnic too
Healthy & Gluten-free no-cook taboule.

Need more inspiration?

You can check some of my other recipes too. If you would like trying baking desserts with beans, try this grain-free recipe for Coconut & Cashew cake. It’s gluten-free, grain-free, even sugar-free (as it’s made with dry dates), and it’s made with white beans too.

However, If you are not sure about baking with beans (I highly recommend to try it once), you can check another recipe for this Autumn apple cake with walnuts. This is made with chickpea and buckwheat flour, and grated apples just makes it so moist and delicious.

Here, you find more recipes with chickpea flour. Or see all my recipes here.

Mini Recipe Collection for winter and Christmas | Healthy Goodies by Lucia

Curious about this free Mini Recipe Collection?

There are 5 special gluten-free recipes I prepared especially for Christmas and winter season. So delicious, healthy, most of them diary-free. If you wish to receive a copy into your inbox, just click below and subscribe your email. Together with this Mini Collection you will receive also our weekly newsletter about new recipes on the blog.

Recipe for this Gluten-free couscous Taboulè recipe

gluten-free & vegan couscous Taboule recipe

Healthy and delicious non-cook taboule from legume couscous. This recipe is gluten-free, vegan and great choice for lunch or dinner. Lunch & Dinner Gluten-free Couscous Taboulè recipe – No-cook, Healthy & Vegan too! European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 240 g of legume couscous (a classic couscous works too)
  • 600-700 g cherry tomatoes, cut in half
  • 1 cup of mint, chopped
  • 1 cup of mint, chopped
  • 1 big onion, cleaned and chopped in small pieces
  • 1,5 dcl of extra virgin olive oil
  • juice of 1 lemon
  • salt and pepper as preferred

Instructions

  1. In a bowl, combine together all ingredients. Adjust salt and pepper as preferred and leave it in a fridge for 24 hours.
  2. Mix it from time to time, when you can, maybe once in every hour or two. For the night, you can stir it again before you go to bed and then when you wake up in the morning. (The volume of the couscous will double or triple overnight.)

Let me know if you tried this recipe here in a comment or on instagram! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!

Author: Lucia Marecak
Author: Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

Mini guide Light insights in Food Photography - Healthy Goodies by Lucia

have a look at some other posts too:


Tags

couscous, Fresh herbs, Gluten-free, Lactose-free, Legume-based, Legumes, Onions, Picnic-friendly, Plant-based, Tomatoes, vegan


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