Tabouleh salad and meatballs in Arabic flatbread

Big on Taste, Big on Flavour

This two serving recipe is a classic and is packed full of flavour.


  • The Moroccan
  • 1 pack of venison & plant meatballs some olive oil and butter for frying
  • 2 Arabic flatbreads
  • 25 g couscous
  • 150 g broad-leaved parsley, cleaned
  • 4 stalks mint, purified
  • 2 tomatoes
  • 2 pcs. spring onions
  • 2-3 tablespoons olive oil
  • ½ lemon juice
  • salt and pepper
  • 2 tablespoons yogurt
  • A little chili oil


Step 2

Pour boiling water over the couscous so that it just covers. Let stand for 10 minutes until tender.

Step 3

Pick leaves from parsley and mint and chop them.

Step 4

Cut tomatoes into cubes and cut spring onions

Step 5

Turn in bulgur and season with oil, lemon juice, salt and pepper

Step 6

On a pan, fry the meatballs golden in oil and a little butter

Step 7

Warm the bread

Step 8

Spread tabouleh and meatballs on the bread

Step 9

Top with yogurt and chili oil


Next Recipe

Brunch plate with scrambled eggs & fresh spinach salad

plant plant
Show us your favourite creations on Instagram!
Never know you might end up here #leangreensteam