Griddled lamb, mint and tomato couscous wraps
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Karen Thomas.
Griddled lamb, mint and tomato couscous wraps
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
759Kcal
Fat
32gr
Saturates
8gr
Carbs
70gr
Sugars
13gr
Fibre
9gr
Protein
49gr
Salt
2.9gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 tbsp cumin seeds
- 2 tbsp olive oil
- 1 tbsp sumac
- 650g lamb neck fillet, sliced
- 125g couscous
- 4 plum tomatoes, skinned, deseeded and chopped
- 1 x 240g pack sunkiss tomatoes, drained
- 4 tbsp chopped mint
- 2 tbsp chopped flat-leaf parsley
- 4 large flatbread wraps or 8 pittas
- 1 x 200g pot houmous
Step by step
- Toast the cumin seeds in a small pan for 30 seconds or until they smell fragrant. Grind to a powder using a pestle and mortar, then mix in a bowl with the oil and sumac.
- Add the lamb to the bowl and toss together; set aside.
-
Pour 150ml boiling water over the couscous in a bowl; leave to soak for 10 minutes. Preheat a griddle pan.TipYou can also barbecue the lamb, in which case cook the fillets whole and slice them to serve.
- Fluff up the couscous with a fork and stir in both types of tomatoes, the mint and the parsley; season to taste.
- Griddle the lamb until charred at the edges but still pink inside. Pile into wraps (or pittas) with the tomato couscous and the houmous.
