

Turkish mince and tabbouleh
Ingredients
- Turkish mince
- 500g lean lamb or beef mince
- 1 onion, finely chopped
- 1 clove garlic, chopped
- spray oil
- 1–1 ½ teaspoons ground coriandercilantroX
- 400g can chopped tomatoes
- _
- Tabbouleh
- ¾ cup couscous
- 4 vine ripened tomatoes, chopped or ¾ cup halved cherry tomatoes
- 2 spring onions, chopped
- ⅓ cup fresh mint leaves, chopped, plus extra, to garnish
- 1 small cucumber, diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- _
- 100g Turkish bread, cubed, to serve
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Instructions
- Heat a non-stick pan and cook mince until evenly browned. Drain off any water using a sieve. Add onion and garlic with a little oil spray. Cook for a few more minutes.
- Stir in coriander, tomatoes and of water. Cook 10 minutes, stirring occasionally.
- Meanwhile, prepare tabbouleh. In a bowl combine couscous and boiling water. Leave to stand for 5 minutes. Fluff up with a fork and add remaining ingredients. Mix well and adjust seasoning.
- Sprinkle bread over mince and serve with tabbouleh on the side. Garnish with mint.
Variations
You can replace the couscous with bulgar wheat.
Make it gluten free: Use gluten-free bread and couscous and check ground coriander is gluten free.
Nutrition Info (per serve)
-
Calories 505 cal
-
Kilojoules 2120 kJ
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Protein 40 g
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Total fat 18 g
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Saturated fat 5 g
-
Carbohydrates 45 g
-
Sugar 10 g
-
Dietary fibre 6 g
-
Sodium 230 mg
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Calcium 130 mg
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Iron 4.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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