Cherry Tomato, Mint & Parsley Tabbouleh Salad
with Garlic Couscous | Serves 2
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Enjoy!
Ingredients
2 clove
garlic
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
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
(Contains: Milk;)
¾ cup
water
¼ tsp
salt
Utensils
Cooking Steps
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.
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.
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.
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.
