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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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
olive oil
20 g
butter
(Contains Milk;)
¾ cup
water
• 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!