Lamb tabbouleh with lemon and mint

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Taboulé d'agneau au citron et à la menthe
A PDO
Preparation
20 min
A PDO
Resting time
30 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter

Ingredients

A PDO
For 4 personnes
  • 200g of semolina
  • 400g minced lamb
  • 2 lemons
  • 1 bunch of fresh mint
  • 2 spring onions
  • 6 tomatoes
  • A few sprigs of flat-leaf parsley
  • 10 cl of traditional-style olive oil
  • Espelette chilli
  • Cumin
  • Salt, pepper

Tip

For this lamb tabbouleh, choose a Provençal olive oil – PDO ripened olives from the Vallée des Baux-de-Provence – PDO matured olives from Aix-en-Provence – PDO matured olives or a traditional-style olive oil or matured olives…Discover another tabbouleh recipe – a vegetarian version with courgettes and prunes!

Instructions

  • Prepare the semolina according to the instructions on the packet and leave it to cool.
  • Meanwhile, in a frying pan, brown the minced lamb (or lamb cut into small cubes) in 5 cl of traditional-style olive oil, then add some cumin and Espelette pepper.
  • Wash and then finely chop the mint and parsley. Peel and finely slice the onions. Wash, remove the seeds from and finely dice the tomatoes.
  • Rinse the lemons, then grate their zest. Next, squeeze the lemons to extract the juice.
  • In a large mixing bowl, mix together the couscous, herbs, onions and tomatoes. Add the lemon zest, lemon juice and the remaining olive oil. Season with salt and pepper to taste. Mix well, then leave the tabbouleh to rest in the fridge for 30 minutes.
  • Before serving, mix the lamb with the remaining ingredients.

Tip

For this lamb tabbouleh, choose a Provençal olive oil – PDO ripened olives from the Vallée des Baux-de-Provence – PDO matured olives from Aix-en-Provence – PDO matured olives or a traditional-style olive oil or matured olives…Discover another tabbouleh recipe – a vegetarian version with courgettes and prunes!
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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