This recipe comes from Weight Watchers magazine May 2013
Serves 2
10 propoints per serving
2 tbsp fresh thyme leaves
1 tbsp pomegranate molasses
1 tsp red wine vinegar
2 x 120g lamb steaks
For the tabbouleh
60g bulgur wheat (dry weight)
5 cherry tomatoes, halved
25g chopped fresh parsley
5cm cucumber, diced
1 spring onion, finely chopped
1/2 red pepper, de-seeded and diced
handful of fresh mint, chopped
juice of 1/2 lemon
2 tsp extra virgin olive oil
Combine the thyme, pomegranate molasses and vinegar. Turn the lamb in the marinade to coat and leave at least 20 minutes. For a fuller flavour leave overnight in the fridge.
Prepare the bulgur wheat as described on the pack and stir in the remaining ingredients.
Heat a frying pan or griddle and cook the lamb for 3 minutes per side. Leave to rest for a few minutes then slice and serve on top of the tabbouleh.
I made it with giant couscous instead of bulgur wheat and added grilled courgette to it.
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