Ingredients

• 500 grams lean minced lamb
• 2 tsp minced ginger
• 1 red onion, peeled and finely chopped
• 1 tsp toasted cumin seeds
• 2 tblsp freshly chopped coriander
• ¼ preserved lemon, skin only, rinsed and chopped

Lemon Couscous Tabbouleh

• 1½ cups couscous
• 1 lemon, finely grated rind and juice
• ¼ cup olive oil
• ½ preserved lemon, skin only, rinsed and chopped
• 3 spring onions, trimmed and finely sliced
• ¼ cup flat leaf parsley
• ¼ cup basil leaves

Method

1. In a large bowl, combine minced lamb, ginger, onion, cumin seeds, coriander and preserved lemon. Season with salt and pepper and mix together well.
2. Divide into 20 equal-sized pieces, then with wet hands mould the mixture into oval patties. Cover and chill for 1 hour to firm. Barbecue over a moderate heat on a pre-heated, well-oiled hot plate for 3-4 minutes each side until cooked.
3. Put couscous and 1½ cups cold water in a bowl, then leave for 10 minutes or until all the water has been absorbed. Fluff the couscous with a fork, add the lemon rind and juice, olive oil, preserved lemon, spring onions, parsley and basil. Season with salt and pepper and mix well. Cover and set aside to allow the flavours to develop, about 20-30 minutes.
4. Serve hot lamb on Lemon Couscous Tabbouleh with roasted truss tomatoes.