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Moroccan Lamb Riblets with Couscous

ServesServes 4
Cooking timeCooking Time:
Prep Time:


For The Meat

  • 10 ml sugar
  • 5 ml fine table salt
  • 5 ml ground black pepper
  • 5 ml ground ginger
  • 5 ml ground cardamom
  • 5 ml ground cumin
  • 5 ml ground cloves
  • 5 ml ground cinnamon
  • 5 ml ground allspice
  • 5 ml ground cayenne pepper
  • 5 ml garlic powder
  • 1.6 kg lamb riblets

For the Couscous

  • 125 ml SAFARI Nibbled Almonds, toasted
  • 125 ml SAFARI Golden Sultanas
  • 500 ml couscous
  • prepared chicken or vegetable stock
  • 30 ml sunflower oil
  • 1 small onion, diced finely
  • 1 red pepper, diced finely
  • 1 green pepper, diced finely
  • 10 ml chopper garlic
  • 10 ml grated ginger root
  • 1 preserved lemon, finely diced
  • 65 ml chopped mint


For the Meat

  1. Mix all the ingredients together except the meat. Rub the ribs to taste with the spice mix and store any leftover mix - it's great to use with any cut of lamb. Preheat the grill or fire and then grill the ribs to your liking.

For the Couscous

  1. Prepare it according to the instructions on the packet, using the stock instead of water. Cover and leave to stand for about 10 - 15 minutes to softenand swell out.

  2. Meanwhile, heat the oil and sauté the onion and peppers until soft. Add the garlic and ginger and sauté a further minute,until aromatic.

  3. Add to the couscous together with the almonds, sultanas, preserved lemon and mint.

  4. Fork through lightly and serve with the lamb.

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