Ingredients
- 600 grams lamb (backstrap or cleaned fillets)
- 1 tablespoon rosemary leaves, chopped
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- Turkish bread (or bread or roll of choice, 4 rectangular sections)
- 87 grams dry couscous (dry, 1/2 cup0
- 1 tablespoon olive oil
- 1/2 cup water (boiling)
- 1 1/2 cups parsley leaves, chopped
- 1/4 cup mint leaves, chopped
- 1/2 red onion, finely chopped
- 2 teaspoon garlic, minced
- 2 tablespoon lemon juice
- 1 tablespoon olive oil (extra)
- 2 medium tomatoes (chopped)
- 2 tablespoon harissa
- 2/3 cup hummus
- Salad greens (4 small handfuls)
How to Make
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Step 1: 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.
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Step 2: Cut through the bread sections and put to one side.
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
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Step 6: Slice the lamb and add slices of that and finish with a layer of tabouleh.
We hope you enjoy this recipe!
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