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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 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 bag

baby spinach leaves

1 bunch

parsley

1 bunch

mint

1

lemon

1

tomato

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)1404 kJ
Fat14.3 g
of which saturates6.2 g
Carbohydrate37.8 g
of which sugars5.5 g
Protein8.7 g
Sodium328 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 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.

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 pinch, then slice in half.

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, then add the salt and season with pepper. Slice the remaining lemon into wedges.

4

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