Grilled Sumac Lamb With Couscous Tabouli | Donna Hay
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Ingredients
- ⅓ cup (65g) couscous
- ⅓ cup (80ml) boiling water
- 4 x 200g lamb backstraps, trimmed
- 2 tablespoons sumac
- 2 tablespoons extra virgin olive oil, plus extra to serve
- sea salt and cracked black pepper
- 1 cup flat-leaf parsley leaves, finely chopped
- 1 cup mint leaves, finely chopped
- 2 Lebanese cucumbers, peeled, seeded and finely chopped
- 1 avocado, chopped
- ½ cup (100g) feta, crumbled
- 500g truss cherry tomatoes
- natural Greek-style yoghurt, to serve
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