Everyday recipes
Lamb with quinoa tabouli
See more recipes in this week's Woman's Day.
INGREDIENTS
lamb fillets, 500g, trimmed
olive oil, ¼ cup
ras el hanout spice mix,
2 teaspoons
water, 3 cups
quinoa, 1 cup, rinsed
Lebanese cucumber, 1,
finely chopped
parsley, 1 bunch, leaves
roughly chopped
mint, 1 bunch, roughly chopped,
reserve ½ cup leaves
green onions, 3, finely sliced
lemon, 1, juice
garlic, 1 small clove, crushed
lemon wedges, Greek yoghurt,
to serve
METHOD
- In a shallow dish, combine lamb with 1 tablespoon oil and spice mix. Season to taste and turn to coat. Marinate 30 minutes.
- Meanwhile, combine water and quinoa in a medium saucepan. Bring to boil on high. Reduce heat to medium and simmer 6-8 minutes, until tender and water is absorbed. Rinse under cold water and drain well.
- Transfer cooled quinoa to a large bowl with cucumber, herbs, onion, remaining oil, juice and garlic. Toss to combine well.
- Heat a large frying pan on medium. Cook drained lamb 2-3 minutes each side for medium, until cooked to your liking. Cover with foil and rest 5 minutes.
- Thinly slice lamb and arrange over quinoa. Sprinkle reserved mint leaves over. Serve with lemon wedges and Greek yoghurt.
TOP TIP- If preferred, use couscous instead of the quinoa. It doesn’t require cooking. Make it following packet instructions.
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