makes
6
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
6
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
Filing
- 250 g lamb mince
- ¼ red onion, finely chopped
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli flakes
- ¼ cup pine nuts
- 2 tbsp sultanas
- ½ tsp salt
- 1 tbsp extra virgin olive oil
- 1 cup cooked couscous
Yoghurt dressing
- 1 cup Greek yoghurt
- ½ Lebanese cucumber, grated
- ½ tsp cumin
- 1 clove garlic, minced
- rind and juice of a lemon
- pinch of sea salt
To serve
- 6 iceberg lettuce leaves
- ¼ cup toasted pine nuts
- coriander leaves
Allow extra time if not using already-cooked couscous.
Instructions
- Combine all ingredients except olive oil and couscous in a mixing bowl.
- Pour half the olive oil into a hot pan on high heat. Add half the mince mixture and cook while constantly stirring for 7-10 minutes or until brown. Set cooked mixture aside. Repeat with other half of the mixture.
- Mix the cooked lamb with couscous and set aside.
- For the dressing, mix all ingredients together in a mixing bowl.
- To serve, place 1/6of the lamb mixture into an iceberg lettuce leaf. Top with a heaped tbsp of the yoghurt dressing. Scatter a few pine nuts over and top with coriander leaves.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
