Name: Lamb and couscous tabbouleh pockets
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 600 gram lamb mince; 1 tablespoon sumac; 6 small_piece pitta pockets; 1/2 cup (140g) yogurt; 1/3 cup (65g) couscous; 1/3 cup (80ml) boiling water; 2 cup fresh flat-leaf parsley, coarsely chopped; 2 medium_piece tomatoes (300g), seeded, chopped finely; 1 small_piece (100g) red onion, chopped finely; 1 tablespoon lemon juice; 1/4 cup (60ml) olive oil

Ingredients

600 gram lamb mince

1 tablespoon sumac

6 small_piece pitta pockets

1/2 cup (140g) yogurt

1/3 cup (65g) couscous

1/3 cup (80ml) boiling water

2 cup fresh flat-leaf parsley, coarsely chopped

2 medium_piece tomatoes (300g), seeded, chopped finely

1 small_piece (100g) red onion, chopped finely

1 tablespoon lemon juice

1/4 cup (60ml) olive oil

Method

1.Make couscous tabbouleh. Combine couscous with the water in medium heatproof bowl, cover, stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. Stir in parsley, tomato, onion, juice and oil.

2.Heat oiled large frying pan, cook lamb and sumac, stirring, until cooked through.

3.Halve pitta pockets crossways, spread yogurt on insides. Sandwich lamb mixture and tabbouleh inside each pocket.

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