Tomato & Herb Couscous Tabbouleh

Name: Tomato & Herb Couscous Tabbouleh with Lemon | Serves 2
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 2 clove garlic; 20 g butter; ¾ cup water; 1 packet couscous; 1 cucumber; 1 tomato; 1 bag baby spinach leaves; 1 bag mint; 1 bag parsley; 1 lemon

with Lemon | Serves 2

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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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly 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

baby spinach leaves

1 bag

mint

1 bag

parsley

lemon

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

¾ cup

water

Nutrition Values

Energy (kJ)1430 kJ

Fat14.6 g

of which saturates6.4 g

Carbohydrate38.6 g

of which sugars5.3 g

Protein8.9 g

Sodium88 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 Non-Stick Pan

•Lid

Cooking Steps

• Finely chop garlic. • In a large saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. Add the water and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• While the couscous is cooking, finely chop cucumber and tomato. Roughly chop baby spinach leaves and parsley leaves. Pick and thinly slice mint leaves. Zest lemon to get a pinch, then slice into wedges.

• When the couscous has cooled slightly, stir through 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 and season with salt and pepper.