Sticky BBQ Lamb Ribs with Pearl Couscous

Sticky BBQ Lam Ribs with Pearl Couscous

Ingredients:
750 grams pkt Coles Grill Australian Lamb Ribs in a sticky BBQ rub
250 grams pearl couscous
400 grams pkt Coles American BBQ Slaw kit
150 grams fetta, crumbled
1 lemon, juiced

Directions:

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.

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.

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.

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

Serves 4

Recipe from Coles Free Magazine November 2019 issue