Moroccan Spiced 10 Rib Pork Rack with Jewelled Cous Cous

Try this delicious Pork Rack for dinner, the whole family will love it.
1 hour 45 mins
Easy
4 people

What you’ll need

Pork Rack Marinade

 

  • 1 Barkers Creek 10 Rib Pork Rack
  • 1 1/2 Tbsp. ground coriander
  • 1 1/2 Tbsp. ground cumin
  • 1 1/2 Tbsp. ground chilli powder
  • 2 Tbsp. Light brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground caraway
  • 1 1/2 tsp. black pepper
  • 1/2 cup extra virgin olive oil

 

Cous Cous

  • 2 cups cous cous
  • 1/2 cup dried cranberries
  • 2 tsp. orange rind
  • 1 star anise
  • 1 cinnamon stick
  • 2 cups chicken stock
  • 1/3 cup orange juice
  • 2 Tbsp. honey
  • 2 Tbsp. extra virgin olive oil
  • 3 oranges, peeled & segmented
  • 1/2 cup pistachios, chopped
  • 1 cup fresh coriander

 

How to make it

1.       In a bowl, combine all marinade ingredients.
2.       Rub marinade over pork rack and place in refrigerator overnight.
3.       Once pork has marinated, preheat oven to 180°C.
4.       Place pork rack in baking dish and pour over any excess marinade; bake uncovered for 1 ½ hours.
5.       Meanwhile, place couscous in a large heat proof bowl.
6.       In a saucepan, combine stock, cranberries, orange rind, star anise, cinnamon stick, orange juice, honey and oil; and bring to a simmer.
7.       Pour mixture over couscous, then stir, cover and stand for 5 mins. Fluff with a fork to separate grains.
8.       Segment and finely chop 3 oranges. Add orange, pistachios and coriander to couscous, stir well.
9.       Serve immediately with Barkers Creek 10 Rib Rack.
BC 10 Rib Rack Moroccan (42).jpg

Pork Rack Marinade

 

  • 1 Barkers Creek 10 Rib Pork Rack
  • 1 1/2 Tbsp. ground coriander
  • 1 1/2 Tbsp. ground cumin
  • 1 1/2 Tbsp. ground chilli powder
  • 2 Tbsp. Light brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground caraway
  • 1 1/2 tsp. black pepper
  • 1/2 cup extra virgin olive oil

 

Cous Cous

  • 2 cups cous cous
  • 1/2 cup dried cranberries
  • 2 tsp. orange rind
  • 1 star anise
  • 1 cinnamon stick
  • 2 cups chicken stock
  • 1/3 cup orange juice
  • 2 Tbsp. honey
  • 2 Tbsp. extra virgin olive oil
  • 3 oranges, peeled & segmented
  • 1/2 cup pistachios, chopped
  • 1 cup fresh coriander

 

1.       In a bowl, combine all marinade ingredients.
2.       Rub marinade over pork rack and place in refrigerator overnight.
3.       Once pork has marinated, preheat oven to 180°C.
4.       Place pork rack in baking dish and pour over any excess marinade; bake uncovered for 1 ½ hours.
5.       Meanwhile, place couscous in a large heat proof bowl.
6.       In a saucepan, combine stock, cranberries, orange rind, star anise, cinnamon stick, orange juice, honey and oil; and bring to a simmer.
7.       Pour mixture over couscous, then stir, cover and stand for 5 mins. Fluff with a fork to separate grains.
8.       Segment and finely chop 3 oranges. Add orange, pistachios and coriander to couscous, stir well.
9.       Serve immediately with Barkers Creek 10 Rib Rack.
BC 10 Rib Rack Moroccan (42).jpg

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