Riki Kaspi BBQ with Ras el hanut and Moroccan Couscous Salad Recipes

What You Need

BBQ ingredient:

  1. 5 tablespoons Riki Kaspi Spice Journey Ras El Hanut
  2. 6 tablespoons of Extra Virgin Olive oil
  3. 1 tablespoon Riki Kaspi Spice Journey Moroccan Harissa (optional for chilli lovers)
  4. 1 kg of beef, poultry, lamb, fish or seafood.

Moroccan Couscous Salad ingredient:

  1. 1 x Riki’s Moroccan couscous kit
  2. 1 Tin Chickpeas
  3. 1 Lebanese Cucumber – Finely sliced
  4. 10 Chery Tomatoes – Halves
  5. 2 Celery Sticks – Finely diced
  6. 1 Red Capsicum – Seeded & cut into thin sticks
  7. 3 Spring onions – Finely sliced on an angle
  8. 25 leaves Fresh Mint – Shredded

Salad Dressing – you need:

  1. ½ cup Olive Oil
  2. 3tbs Red Vinegar
  3. 1ts Salt
  4. 1tsp Paprika
  5. 1ts Honey

Moroccan Hot Harissa & Yogurt Condiment ingredient:

  1. 1 Jar of Riki’s Moroccan Harissa – Hot Chilli Paste
  2. 1 cup Natural Yogurt


BBQ method:

  1. Whisk the Spice Journey Ras El Hanut with the olive oil and the Moroccan Harissa if using. Rub well into all surfaces of the beef, poultry, lamb, fish or seafood.
  2. BBQ on medium to low heat or in an oven set to medium or as recommended for the type of meat you are roasting.

Moroccan Couscous Salad method:

  1. In a Large Bowl, cook Riki’s Couscous (Follow the instructions at the back) and mix in well the contents of the two 2 sachets (Almonds & Berries). Place the cooked couscous on a large round serving plate.
  2. In a bowl whisk to combine all salad dressing ingredients
  3. In a large bowl mix all vegetables & chickpeas together with the salad dressing
  4. Place the vegetables & chickpeas salad on top of the couscous and serve next to your grilled meat dish.

Moroccan Hot Harissa & Yogurt Condiment method:

  1. Mix well and serve in a small condiment bowl next to your main dish for drizzling spicy hot condiment on top of your dish.


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