One of my goals for the year was to learn to use my DSLR camera. I’ve done lots of reading, but the best way to learn is to give it a go. I’m putting my perfectionism aside and being happy with where I’m at with my photography skills. You can all share in my journey as I (hopefully) get better and one day produce those photos that make you drool!
500g (1 lb) lamb mince
1 teaspoon lemon pepper (spice blend)
1 teaspoon paprika
6 small pita pockets
1/3 cup couscous
1/3 cup boiling water
1 cup parsley, coarsely chopped
110g (4oz) cherry tomatoes, chopped
1/2 small red onion
1 teaspoon lemon juice
1 tablespoon olive oil
1. Place couscous and water in a small bowl. Leave to stand for about 5 minutes, until all the water is absorbed. Fluff the couscous up with a fork. Set aside to cool to room temperature – the time it takes to chop the tomatoes, parsley and onion should be more than enough.
2. Mix parsley, tomatoes, onion, lemon juice and oil into the couscous. This is your tabouleh.
3. Heat a large frypan over medium heat. Add lamb mince and cook until brown and cooked through. Drain and/or absorb with paper towel as much liquid from the pan as you can.
4. Add lemon pepper and paprika to the lamb and stir.
5. Cut pita pockets in half. Add lamb mixture and tabouleh into the pita pockets.
There you have a little bit fancy weekend lunch, but still easy, healthy and tasty.