Herby Tabbouleh Salad

Name: Herby Tabbouleh Salad with Garlic Couscous | Serves 2
Total time: 20 min
Yield: 2
Cuisine: Lebanese
Ingredients: olive oil; 2 clove garlic; 20 g butter; ¾ cup water; 1 packet couscous; 1 cucumber; 1 tomato; 1 bag salad leaves; 2 bunch herbs; 1 lemon; ¼ tsp salt

with Garlic Couscous | Serves 2

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Try our version of a Middle Eastern staple – tabbouleh! Garlic-infused couscous is a hearty addition to this herb-flecked salad, while the squeeze of lemon juice adds a delightful zing to this side dish.

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Milk

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

2 clove

garlic

1 packet

couscous

(Contains: Gluten(Wheat); )

cucumber

tomato

1 bag

salad leaves

2 bunch

herbs

lemon

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

¾ cup

water

¼ tsp

salt

Nutrition Values

/ per serving

Energy (kJ)1399 kJ

Fat14.3 g

of which saturates6.2 g

Carbohydrate37.7 g

of which sugars5.5 g

Protein8.6 g

Sodium325 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Lid

Cooking Steps

Finely chop the garlic. In a large saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and allow to cool slightly, uncovered.

While the couscous is cooking, finely chop the cucumber and tomato. Roughly chop the salad leaves. Thinly slice the herbs. Zest the lemon to get a pinch, then slice in half.

When the couscous has cooled slightly, stir through the cucumber, tomato, salad leaves, herbs and lemon zest. Add a squeeze of lemon juice and a generous drizzle of olive oil. Toss to combine, then add the salt and season with pepper. Slice the remaining lemon into wedges.