Sunday, 30 August 2015


Serves 6
Total 12 propoints per serve
Adapted from a recipe on

1/2 tablespoon olive oil (3pp)
1 red onion, halved, finely chopped (0pp)
1 tablespoon Middle Eastern spice (McCormick brand) (0pp)
1 cup cold water (0pp)
1 cup couscous (17pp)
500g lamb mince (18pp) 
1 egg, lightly whisked (2pp)
Salt & freshly ground black pepper (0pp)
1 x 200g punnet cherry tomatoes, halved (0pp)
1 cup loosely packed coarsely chopped fresh mint (0pp)
1/2 cup loosely packed coarsely chopped fresh continental parsley (0pp)
1 tablespoon fresh lemon juice (0pp)
430g long Turkish pide, cut crossways into 6 equal portions, each portion split (24pp)
Mixed lettuce leaves, to serve (0pp)
160g bought marinated chargrilled eggplant, drained on paper towel, to serve (4pp)
Bought hummus, to serve (1 tbsp = 1pp)

Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.

Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 6 portions and shape into patties.

Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.

Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

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