Middle Eastern Tabbouleh And Lamb Salad Recipes

Steps:

• Soak couscous in lemon juice until centre of grain is soft, should at least double in quantity. Should be enough lemon juice to just coat each grain.
• Add onion and salt and pepper and allow to stand for few minutes, minimum.
• Add rest of ingredients and mix well, best if served at room temp and left for a few hours.
• Great next day but herbs will look a bit sad!
• Great served with rich meats or any rich dish that needs the zap of the lemon to refresh the palate.

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

Steps:

• Place bulgur in large bowl. Add 6 cups boiling water. Let stand 1 hour. Drain well. Transfer to clean large bowl.
• Mix garbanzo beans, tomatoes, parsley, green onions, lemon juice, mint and 3/4 cup oil into bulgur. Season to taste with salt and pepper.
• Preheat broiler. Brush lamb on both sides with oil and lemon juice. Sprinkle with salt and pepper. Broil until medium-rare, about 5 minutes per side. Transfer to platter and cool. Cut lamb into 1/3-inch squares; discard bones. Stir lamb into salad. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Line large bowl with romaine leaves. Fill with salad. Place romaine hearts in center of salad and serve.