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.
- 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
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.
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.
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.
Divide the couscous mixture evenly among serving plates. Drizzle with the dressing sachet from the slaw kit. Season. Serve with the lamb.