Cherry Tomato & Herb Couscous Tabbouleh
with Baby Spinach | Serves 2
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.
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/ Serving 2 people
/ 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 bag
mint
1
lemon
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)¾ cup
water
Finely chop the garlic. In a large saucepan, melt the butter over a mediumhigh heat. Add the garlic and cook until fragrant, 1 minute. Add 3/4 cup water and bring to the boil (careful, it may spatter!). 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.
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.
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!
Transfer the tabbouleh to a serving dish. Serve with remaining lemon wedges.