BBQ With Ras El Hanout And Moroccan Couscous Salad Recipe

In this recipe we will show you how to combine the smoky flavours of a BBQ with the aromatic spices of Ras El Hanout and a refreshing Moroccan Couscous Salad. The tender grilled meat is perfectly complemented by the exotic Moroccan Couscous salad, while the spicy condiment adds a kick of heat. A delicious and nutritious meal for any occasion.

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What You Need

BBQ Ingredients

Moroccan Couscous Salad Ingredients

  • 1 x Riki’s Moroccan Couscous Kit
  • 1 Tin Chickpeas
  • 1 Lebanese Cucumber – Finely sliced
  • 10 Cherry Tomatoes – Halves
  • 2 Celery Sticks – Finely diced
  • 1 Red Capsicum – Seeded & cut into thin sticks
  • 3 Spring onions – Finely sliced on an angle
  • 25 leaves Fresh Mint – Shredded

Salad Dressing Ingredients

  • ½ cup Olive Oil
  • 3tbs Red Vinegar
  • 1ts Salt
  • 1tsp Paprika
  • 1ts Honey

Moroccan Hot Harissa & Yogurt Condiment Ingredients


BBQ Instructions

  1. Whisk the Moroccan Ras El Hanout 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 Instructions

  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 Instructions

  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.