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.
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1 bag
baby spinach leaves
1
couscous
(Contains Gluten; )
1
cucumber
1
lemon
1 bag
mint
1 bag
parsley
1
tomato
2 clove
garlic
20 g
butter
(Contains Milk; )
olive oil
¾ cup
water
Finely chop the garlic. In a large saucepan, melt the butter over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add 3/4 cup 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. 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 bowl. Serve with the remaining lemon wedges.