Lamb And Couscous Tabbouleh Pockets

• 1/3 cup couscous
• 2 cups fresh flat-leaf parsley, coarsely chopped
• 2 medium tomatoes, seeded and finely chopped
• 1 small red onion, finely chopped
• 1 tbsp lemon juice
• 1/4 cup olive oil
• 1 1/3 lbs ground lamb
• 1 tbsp ground sumac
• 1/2 cup plain yogurt
• 6 None pita breads, halved

1. For the couscous tabbouleh, combine couscous with 1/3 cup boiling water in medium heatproof bowl. Cover; let stand for 5 mins, or until water is absorbed, fluffing with fork occasionally. Stir in parsley, tomatoes, onion, lemon juice and oil.
2. Heat a large oiled skillet on high heat. Saute lamb and sumac until cooked through.
3. Spread yogurt on insides of pita breads. Spoon lamb mixture and tabbouleh inside each pocket.

couscous, parsley, tomatoes, red onion, lemon juice, olive oil, ground lamb, ground sumac, plain yogurt, pita breads

Taken from recipes-plus.com/api/v2.0/recipes/31727 (may not work)