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Festive tabbouleh vegan wreath

Festive tabbouleh vegan wreath


This vegan Middle Eastern-style tabbouleh salad is great for sharing, fabulously festive

  • Feeds 8 Feeds 8
  • Ready in 20 minutes

Each serving contains

  • Energy
    890kj 213kcal
  • Fat
    Med 17%
  • Saturates
    Low 6%
  • Sugar
    Low 5%
  • Salt
    Med 7%

% of adult’s reference intake | Carbohydrates per serving : 19g

Bring Co-op to your front door

Big Bag Option


  • 2 Co-op white pitta breads, cut into shards
  • 1 tsp Co-op olive oil, plus extra for drizzling
  • 100g Co-op cous cous
  • ½ x 25g pack each flat leaf parsley, coriander, mint and basil, finely chopped
  • 40g dried cranberries
  • 50g walnuts, toasted and chopped
  • Zest and juice of 1 lemon
  • 200g tub Co-op houmous
  • 125g pack baby spinach


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Brush the pitta shards all over with the oil, then season
  3. Bake for 10-12 mins, until toasted and crunchy, then set aside to cool
  4. Meanwhile, prepare the cous cous according to the pack instructions
  5. Fluff with a fork, then stir through the chopped herbs, dried cranberries, toasted walnuts and lemon juice
  6. Put the houmous in a small serving bowl and drizzle with a little olive oil
  7. Place it in the centre of a platter and arrange the spinach around it to resemble a wreath
  8. Spoon over the cous cous mixture and position the toasted pitta
  9. shards around the houmous bowl, then sprinkle with the lemon zest before serving up.

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