June 18, 2016
Fresh Tomatoes, Burgers, Lamb/Mutton,
Grains, Couscous, Fruit, Tomato, Quick Meals, Weeknight Meals, Grill (Electric), Grilling (Outdoor) more
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"From our weekend newspaper, The Weekend West. Times are estimated."
Place the lamb on a plate, scatter over the rosemary, oil and seasoning and work in and leave to site for at least 10 minutes.
Cut through the bread sections and put to one side.
To make the tabouleh, place the couscous in a bowl, add the olive oil and the water, give a stir, cover and leave for 10 minutes and then fluff up with a fork and add the herbs, onion, garlic, lemon juice, extra oil and tomatoes and mix together lightly.
When ready to serve heat a barbecue to high and put the meat on to it and cook until brown on both sides but still a little pink in the middle and rest for 5 minutes in a warm place.
To assemble, lightly toast the bread sections and lightly smear the bases with the harissa and then add a layer of hummus and some greens.
Slice the lamb and add slices of that and finish with a layer of tabouleh.
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