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
1
Tomato
1 packet
Mint
1 packet
baby leaves
1 packet
Parsley
1
Cucumber
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Lemon
• Finely chop garlic. • In a large saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add 3/4 cup of 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.
• Transfer tomato and herb couscous tabbouleh to a serving dish. • Serve with any remaining lemon wedges. Enjoy!