Sticky BBQ lamb ribs with pearl couscous
Here’s a dinner to add to your weeknight menu. These lip-smacking ribs are paired with a crunchy slaw and pearl couscous for the ultimate flavour combo.
Serves
4
Prep
10m
Cooking
15m
Ingredients
- 750g pkt Coles Grill Australian Lamb Ribs in a Sticky BBQ Rub
- 250g pearl couscous
- 400g pkt Coles American BBQ Slaw Kit
- 150g fetta, crumbled
- 1 lemon, juiced
Method
STEP 1
Heat a barbecue grill or chargrill on medium. Spray lamb with olive oil spray. Cook lamb on the grill, turning often, for 12-15 mins or until tender and cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
STEP 2
Meanwhile, cook the couscous in a large saucepan of boiling water for 5 mins or until just tender. Refresh under warm water. Drain well. Transfer to a large bowl.
STEP 3
Add the salad mix from the slaw kit to the couscous in the bowl with the fetta and 2 tbs lemon juice. Gently toss to combine.
STEP 4
Divide the couscous mixture evenly among serving plates. Drizzle with the dressing sachet from the slaw kit. Season. Serve with the lamb.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
