Mint & Parsley Tabbouleh Salad
with Garlic Couscous | Serves 2
- Milk
- Gluten(Wheat)
Try our version of a Middle Eastern staple – tabbouleh! Garlic-infused couscous is a hearty addition to this parsley-flecked salad, while the mint and squeeze of lemon juice add a delightful zing to this side dish.
Ingredients
2 clove
garlic
1 packet
couscous
(Contains: Gluten(Wheat))
1
cucumber
1 bag
baby spinach leaves
1 bunch
parsley
1 bunch
mint
1
lemon
1
tomato
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
¾ cup
water
¼ tsp
salt
Nutrition
Utensils
Cooking Steps
Finely chop the garlic. In a large saucepan, melt the butter over a mediumhigh heat. Cook the garlic 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.
While the couscous is cooking, finely chop the cucumber and tomato. Roughly chop the baby spinach leaves and parsley leaves. Pick the mint leaves and thinly slice. Zest the lemon to get a pinch, then slice in half.
When the couscous has cooled slightly, stir through the cucumber, tomato, baby spinach, parsley, mint 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.
Transfer the mint and parsley couscous tabbouleh to a serving platter. Serve with the remaining lemon wedges.
