Moroccan Lamb Shoulder and Cauliflower Tabbouleh
This quick and easy slow-cooked Moroccan Lamb Shoulder with cauliflower tabbouleh is a tasty meal when you’re pressed for time. A wedge of lemon and fresh coriander add extra zing and flavour.
Tips & Tricks
- If you don't have a food processor, a cheese grater works just as well when making the cauliflower couscous.
- For extra flavour, try toasting the cumin seeds in a dry pan to release the aroma.
- Try adding ½ punnet of Pams Cherry Tomatoes to your tabbouleh to add extra freshness and flavour.
- Half fill a large pot with water and bring to the boil.
- Keep the lamb shoulder in the bag and submerge in the boiling water for 10 minutes.
- Cut the cauliflower into small pieces. Add to a food processor and pulse until it resembles fine couscous.
- In a mixing bowl combine the cauliflower, onions, parsley and cumin seeds to create your tabbouleh. Season the tabbouleh well with salt and pepper, olive oil and the zest and juice of the lemon.
- Once the meat is done, remove the meat from the bag, place in a bowl and pull it apart with a fork and knife.
- Divide and serve with generous helpings of the tabbouleh.
- 1 packet Pams Finest Moroccan Lamb Shoulder
- 1/2 cauliflower
- ½ Pams Red Onion, finely diced
- 1 bunch parsley, finely chopped
- 3 tsp cumin seeds
- 1 lemon, zest and juice