Main Courses

Almonds Nibbled

Moroccan Lamb Riblets with Couscous

Guests love this recipe, because it takes them on a SAFARI to Morocco!


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

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
125 ml Safari Nibbled Almonds, toasted
125 ml Safari Golden Sultanas
preserved lemon, finely diced
65 ml chopped mint



For the meat, 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, 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. Meanwhile, heat the oil  and sauté the onion and peppers until soft. Add the garlic and ginger and sauté a further minute,until aromatic. Add to the couscous together with the almonds, sultanas, preserved lemon and mint. Fork through lightly and serve with the lamb. 


Serves 4