Quick lamb Tabbouleh

3
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
2
Difficulty
Easy
Serve this Middle Eastern style salad on its own or with one medium pitta bread (60 g/2 oz), warmed and cut into strips for 4 SmartPoints values per serving.

Ingredients

Garlic

2 clove(s), crushed

0% fat natural Greek yogurt

900 g

Coriander, Dried

½ teaspoon(s), level

Ground Cumin

¼ teaspoon(s), level

Lamb Leg, Lean, raw

175 g

Bulgur wheat, dry

75 g

Lemon

1 zest(s) of 1

Lemon Juice, Fresh

20 ml

Mint, Fresh

1 tablespoon(s)

Red onion

1 small, chopped

Tomato

2 large, chopped

Cucumber

¼ individual, extra large, diced

Chicken stock cube(s)

1 cube(s)

Instructions

  1. 1 In a shallow bowl, mix 2 tablespoons of the yogurt with half the garlic, the spices and a little seasoning. Add the lamb and stir until well coated, then set aside. 2 Put the stock and bulgar wheat in a non stick wok and boil for 8 minutes until the stock has been absorbed. Tip into a bowl and rinse the wok. 3 Meanwhile, make the dressing. Mix 1 tablespoon lemon juice into the remaining yogurt with 1 tablespoon water, the rest of the garlic, the teaspoon of mint and a little seasoning. 4 Heat the wok and then spray with the cooking spray. Stir fry the lamb for just a few minutes so it is cooked, but still a little pink and juicy in the centre. Add the bulgar wheat to the wok with the lemon zest and the juice of half a lemon, the onion, tomatoes, cucumber and remaining mint. Toss well and serve while still warm with the dressing.