Step 1 To make marinade, combine cumin, garlic, lemon juice and oil in a shallow dish and season with ground black pepper. Add lamb and mix to combine. Cover and refrigerate for 30 minutes.
Step 2 In a bowl, combine cucumber, tomato, parsley, diced red onion, green onion, and couscous. Add lemon juice and cracked pepper and stir to combine.
Step 3 Spray a heavy-based saucepan with oil and place over medium heat. Add lamb and cook for 5 minutes, or until just cooked through. Set aside. Meanwhile, microwave tortillas for 10–20 seconds until warmed through.
Step 4 Spread each tortilla with 1 teaspoon sweet chilli sauce. Top with tabbouleh mixture and lamb, then crumble feta over the top. Garnish with thinly sliced red onion, yoghurt and extra parsley. Roll up and serve.
What we did
- Swapped Lebanese bread for wholegrain tortillas
- Reduced oil
- Used lean lamb
- Used reduced-fat dairy
Our version (per serve)
Total fat 19.8g
Sat fat 8.0g
Takeaway version (per serve)
Total fat 31.8g
Sat fat 17.6g