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.

4

10m

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

Egg-free
Nut-free
Peanut-free
No added sugar

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.