Lamb and Cucumber Tabbouleh Pitas

RECIPESPLUS
11Ingredients
40Minutes
360Calories

Ingredients

US|METRIC
  • 8 3/4 ounces frozen tater tots
  • 2 ounces bulgur wheat
  • 1/2 cup flat leaf parsley leaves (fresh, chopped)
  • 1/4 cup fresh mint leaves (finely chopped)
  • 2 small tomatoes (finely chopped)
  • 3 spring onions (thinly sliced)
  • 2 Persian cucumbers (peeled, halved lengthwise, seeded, finely chopped)
  • 1/4 cup lemon juice
  • 4 lamb leg steaks
  • 2 teaspoons ground cumin
  • 4 pitas
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    Directions

    1. Preheat oven to 425°F. Place tater tots on a baking tray. Cook for 20 mins, or until golden brown and crisp.
    2. Meanwhile, combine bulgur wheat with 1/2 cup boiling water. Let stand for 15 mins, or until soft. Drain. Mix with parsley, mint, tomatoes, onions, cucumbers and lemon juice. Season.
    3. Heat a grill pan over high heat. Lightly coat lamb with oil and sprinkle both sides with cumin. Cook for 1-2 mins per side. Set aside, cover with foil and let rest for 5 mins. Cut in half.
    4. Toast pitas for 2-3 mins, or until hot. Cut pita bread in half. Fill with lamb and tabbouleh. Serve with tater tots.
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    NutritionView More

    360Calories
    Sodium26% DV620mg
    Fat11% DV7g
    Protein22% DV11g
    Carbs23% DV70g
    Fiber40% DV10g
    Calories360Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium620mg26%
    Potassium730mg21%
    Protein11g22%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber10g40%
    Sugars5g10%
    Vitamin A25%
    Vitamin C60%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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