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.
The quantities provided above are averages only.
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.
Ingredients
2 clove
garlic
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1
cucumber
1 punnet
snacking tomatoes
1 bag
baby spinach leaves
1 bag
parsley
1 bag
mint
1
lemon
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
Nutritional Values
Utensils
Cooking Steps
• Finely chop garlic. • In a large saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and bring to the boil. Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork. Set aside to cool slightly.
• Meanwhile, finely chop cucumber. Slice snacking tomatoes into quarters. • Roughly chop baby spinach leaves and parsley leaves. Pick mint leaves, then thinly slice. • Zest lemon to get a generous pinch, then cut into wedges.
• When the couscous is slightly cooled, stir through cucumber, snacking tomatoes, spinach, parsley, mint and lemon zest. Add a squeeze of lemon juice and a generous drizzle of olive oil. • Toss to combine. Season with salt and pepper.
TIP: Save washing up and combine everything in the couscous saucepan!
• Transfer cherry tomato and herb couscous tabbouleh to a serving dish. • Serve with remaining lemon wedges. Enjoy!