Tabbouleh and Lamb Pitas

3 votes

Taking leftovers to the next level, this pita recipe is a keeper.

20 Minutes

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  • 4 pita bread, halved
  • 200g leftover roast Quality Mark lamb
  • 4 tbsp hummus

Couscous salad

  • 1/2 cup couscous
  • 150ml water, boiled
  • 1 tbsp butter or olive oil
  • 1 tomato, finely chopped
  • 1 cucumber, lebanese, unpeeled, raw, finely chopped
  • 1/2 red onions, finely chopped
  • a handful of fresh herbs, finely chopped
  • 6 olives, optional
  • juice of 1/2 lemon


  1. Add in a dollop of hummus into each of the pockets, along with a piece of meat and a spoonful of the couscous salad.
  2. Combine the couscous and boiling hot water in a heat-proof bowl, cover and let stand for 5 minutes.
  3. Fluff through with a fork and add butter or olive oil and allow to cool for about 10 minutes.
  4. Add the tomato, cucumber, red onion, herbs and optional olives and mix through the couscous.
  5. Stir the lemon juice through the couscous salad and season as required
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