Lamb tabouli with hummus
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A fresh and citrusy spiced lamb and cracked wheat salad with fresh parsley and mint leaves
Ingredients
Chicken stock
½ cup(s), (125ml)
Burghul, dry
⅓ cup(s), (55g)
Olive oil
1 tbs
Red onion
1 medium, finely chopped
Lean lamb mince
400 g, extra lean
Garlic
2 clove(s), crushed
Ground allspice
2 tsp
Ground cumin
1 tsp
Ground cinnamon
½ tsp
Fennel seeds
½ tsp
Lemon juice
2 tbs
Fresh flat-leaf parsley
1 cup(s), finely chopped
Fresh mint
¼ cup(s)
Baby spinach
50 g
Reduced-fat hummus
100 g
Wholemeal pita bread
2 large, (Lebanese bread rounds), warmed, cut into quarters
Instructions
1
Place chicken stock in a small saucepan over high heat and bring to the boil. Remove from heat, then add burghul. Cover and stand for 20 minutes. Drain, squeezing out as much excess water as possible, then transfer to a large bowl and set aside.
2
Heat oil in a large frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add lamb mince and cook, breaking up lumps, for 5 minutes or until browned. Add garlic, allspice, cumin, cinnamon and fennel seeds and cook, stirring regularly, for 30 seconds or until mixture is fragrant.
3
Add mince mixture, juice, parsley and mint to burghul, mixing well. Serve lamb tabouli with spinach leaves, hummus and Lebanese bread.
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