Lamb And Couscous Tabbouleh Pockets - cooking recipe

Ingredients

1/3 cup couscous
2 cups fresh flat-leaf parsley, coarsely chopped
2 medium tomatoes, seeded and finely chopped
1 small red onion, finely chopped
1 tbsp lemon juice
1/4 cup olive oil
1 1/3 lbs ground lamb
1 tbsp ground sumac
1/2 cup plain yogurt
6 None pita breads, halved

Preparation

For the couscous tabbouleh, combine couscous with 1/3 cup boiling water in medium heatproof bowl. Cover; let stand for 5 mins, or until water is absorbed, fluffing with fork occasionally. Stir in parsley, tomatoes, onion, lemon juice and oil.
Heat a large oiled skillet on high heat. Saute lamb and sumac until cooked through.
Spread yogurt on insides of pita breads. Spoon lamb mixture and tabbouleh inside each pocket.