Tomato & Herb Couscous Tabbouleh
with Baby Spinach | 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
tomato
1 bag
baby spinach leaves
1 bag
parsley
1 bag
mint
1
lemon
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¼ cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Finely chop the garlic. In a large saucepan, melt the butter over a medium high heat. Cook the garlic until fragrant, 1 minute. Add the water and bring to the boil. Add the couscous and 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 into wedges.
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 salt and pepper.
Transfer the tomato and herb couscous tabbouleh to a serving platter. Serve with the remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty overall, but some found it needed more seasoning; consider adding salt to the couscous for better flavour.
- Ease of prep: Quick and simple to prepare, making it a great option for an easy side dish.
- Suggestions: Add an extra tomato for more freshness, and consider increasing the couscous quantity for a heartier meal.
- Portions: Works well as a side, but can be turned into a main by adding more vegetables.
