Moroccan lamb tabouli

Moroccan lamb tabouli

By
From
What's for Dinner?
Serves
4
Prep
30 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

If pomegranates are in season they add great texture and colour to this dish. some shops even sell the seeds in punnets, which saves you all the hassle of removing the fruit from the pith.

Ingredients

Quantity Ingredient
2 lamb backstraps
1 tablespoon moroccan spice mix, (chermoula or ras-el hanout)
oil, for cooking
200g fine burghul
1/2 pomegranate, (optional)
1 red onion, thinly sliced
2 tomatoes, finely diced
1 handful flat-leaf parsley leaves
1 handful coriander leaves
1/2 preserved lemon, cut into quarters and rinsed, (optional)
2-3 tablespoons pomegranate dressing

Method

  1. Coat the lamb with the spice mix. Heat a heavy-based frying pan over medium–high heat. Add a splash of oil and cook the lamb for 4–5 minutes on each side, or until cooked to your liking. Set aside to cool.
  2. Soak the burghul in plenty of cold water for 15 minutes. Drain well and squeeze dry, then place in a large mixing bowl.
  3. If using a pomegranate, tap it sharply with a heavy knife to dislodge the seeds. Make sure you remove any trace of the bitter yellow inner skin. Set aside 2 tablespoons of the seeds for garnish and add the rest to the mixing bowl.
  4. Add the onion, tomatoes and herbs. If using preserved lemon, scrape away and discard the pulp and finely dice the remaining peel. Slice the lamb thinly and add it to the salad.
  5. Just before serving, add the pomegranate dressing and toss gently. Sprinkle with the reserved pomegranate seeds and serve straight away.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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