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Mint & Parsley Tabbouleh Salad

Mint & Parsley 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 parsley-flecked salad, while the mint and squeeze of lemon juice add a delightful zing to this side dish.

Allergens:MilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

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 unit

cucumber

1 unit

tomato

1 bag

baby spinach leaves

1 bunch

parsley

1 bunch

mint

1 unit

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)1270 kJ
Fat9.2 g
of which saturates5.6 g
Carbohydrate41.5 g
of which sugars4.9 g
Protein9.8 g
Sodium330 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the garlic (or use a garlic press). 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 baby spinach leaves and parsley leaves. Pick the mint leaves and thinly slice. Zest the lemon to get a generous pinch, then slice into wedges.

3

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 and season with the salt and a good pinch of pepper.

4

Transfer the mint and parsley couscous tabbouleh to a serving platter. Serve with the remaining lemon wedges.