Simple yet tasty, this Chermoula pork rib recipe makes for a great midweek dinner. Served with a fresh tabouli salad and yoghurt dressing, the family will be diving back for seconds. You can whip it up in just 30 minutes.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
½ cup coriander leaves
½ cup parsley leaves
½ cup mint leaves
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
2 tbs lemon juice
¼ cup (60ml) olive oil
200g Greek-style yoghurt
8 Coles Australian Pork Spare Ribs Large Tray
Coles Deli Quinoa Tabouleh, to serve
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the coriander leaves, parsley, mint, cumin, coriander, turmeric, lemon juice and oil in a small food processor and process until finely chopped.
Step 2
Combine 1 tbs of the chermoula herb mixture and yoghurt in a small serving bowl. Cover and place in fridge until required. Combine pork and remaining chermoula in a large bowl.
Step 3
Heat a chargrill over medium-high heat. Cook pork for 4 mins each side or until just cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 4
Divide the tabouleh and pork among serving plates. Serve topped with a dollop of chermoula yoghurt.
