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Herby Tabbouleh Salad

Herby Tabbouleh Salad

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:MilkGluten

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

2 clove

garlic

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1

cucumber

1

tomato

1 bag

salad leaves

2 bunch

herbs

1

lemon

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)1399 kJ
Fat14.3 g
of which saturates6.2 g
Carbohydrate37.7 g
of which sugars5.5 g
Dietary Fibre0 g
Protein8.6 g
Cholesterol0 mg
Sodium325 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Transfer the herby couscous tabbouleh to a serving platter. Serve with the remaining lemon wedges.