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Photo of Lamb tabouli with hummus by WW

Lamb tabouli with hummus

Total Time
45 min
10 min
15 min
A fresh and citrusy spiced lamb and cracked wheat salad with fresh parsley and mint leaves


Chicken stock

½ cup(s), (125ml)

Burghul, dry

cup(s), (55g)

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Lean lamb mince

400 g, extra lean


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


  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.