Cherry Tomato, Mint & Parsley Tabbouleh Salad
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Cherry Tomato, Mint & Parsley Tabbouleh Salad

Cherry Tomato, Mint & Parsley Tabbouleh Salad

with Garlic Couscous | Serves 2

Enjoy!

Allergens:
Gluten
•Wheat

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 Time
DifficultyEasy

Ingredients

/ Serving 2 people

2 clove

garlic

1 packet

couscous

(Contains Gluten, Wheat;)

1 unit

cucumber

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 bunch

parsley

1 bunch

mint

1 unit

lemon

Not included in your delivery

olive oil

20 g

butter

¾ cup

water

¼ tsp

salt

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
of which saturates0 g
Carbohydrate0 g
of which sugars0 g
Dietary Fibre0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Instructions

couscous
1

Finely chop the garlic (or use a garlic press). 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 allow to cool, uncovered.

prep
2

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

bring it together
3

Once the couscous has cooled, combine the couscous, tomato, cucumber, baby spinach, parsley, mint and lemon zest in a large bowl. Add a squeeze of lemon juice and a generous drizzle of olive oil to the bowl.

dress
4

Divdide the tabbouleh salad between plates or transfer to a serving plate. Toss to dress and season with the salt and a good pinch of pepper. Serve with the remaining lemon wedges.