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Cherry Tomato & Herb Couscous Tabbouleh

Cherry Tomato & Herb Couscous Tabbouleh

with Baby Spinach | Serves 2

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Prepare to fall in love at first bite with this quick twist on regular tabbouleh. Couscous makes for a hearty base with cherry tomatoes combined with zesty lemon and fragrant herbs to bring the flavour.

Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

2 clove

garlic

1 packet

couscous

(ContainsGluten)

1

cucumber

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 bag

parsley

1 bunch

mint

1

lemon

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1423 kJ
Fat13.8 g
of which saturates6.2 g
Carbohydrate39.3 g
of which sugars5.6 g
Protein9.2 g
Sodium327 mg
The average adult daily energy intake is 8700 kJ
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 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 set aside uncovered to cool.

2

While the couscous is cooking, finely chop the cucumber. Cut the cherry tomatoes in quarters. Roughly chop the baby spinach leaves and parsley. Pick the mint leaves and thinly slice. Zest the lemon to get a generous pinch and cut into wedges.

3

When the couscous has cooled slightly, stir through the cucumber, cherry tomatoes, 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. TIP: Save washing up and combine everything in the couscous saucepan!

4

Transfer the tabbouleh to a serving dish. Serve with remaining lemon wedges.