Moroccan-Inspired Country-Style Rib Ragu With Cousc

Name: Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless blade chops, (pork loin country-style ribs), cut into 1-inch cubes; 2 tablespoons olive oil; 2 teaspoons sweet paprika, Spanish or Hungarian; 2 teaspoons ground coriander; 2 teaspoons ground turmeric; 2 teaspoons sea salt; 1 teaspoon black pepper, freshly ground; 1 teaspoon ground ginger; 1 teaspoon ground cumin; Tagine:; 2 tablespoons olive oil, as needed; 2 large leeks, white and pale green parts, thinly sliced and washed well; 2 large carrots, sliced; 1 cinnamon stick; 2 (3-inch) sprigs fresh thyme; 1/2 teaspoon crushed red pepper flakes; 2 bay leaves; 6 cloves garlic , sliced; 1 28-oz can chopped tomatoes, with their juices; 1 cup chicken broth, canned low-sodium or homemade; 1 tablespoon tomato paste; 1 15 1/2-oz can chick peas, (garbanzo beans), drained and rinsed; 1/4 cup cilantro, coarsely chopped; 2 tablespoons fresh mint, coarsely chopped; Couscous Cakes:; 1 1/2 cup chicken broth, or stock; 1 cup couscous; 1/4 cup almonds, sliced; 1/4 cup dried currants; 2 tablespoons chives, coarsely chopped

Bake this irresistible Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes at home. Made with blade chops, olive oil, sweet paprika and ground …

This Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes relies on simple, everyday ingredients such as olive oil, ground coriander, ground turmeric and sea salt. It comes together quickly and makes 4 servings, at about 792 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2 pounds boneless blade chops, (pork loin country-style ribs), cut into 1-inch cubes
2 tablespoons olive oil
2 teaspoons sweet paprika, Spanish or Hungarian
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons sea salt
1 teaspoon black pepper, freshly ground
1 teaspoon ground ginger
1 teaspoon ground cumin
Tagine:
2 tablespoons olive oil, as needed
2 large leeks, white and pale green parts, thinly sliced and washed well
2 large carrots, sliced
1 cinnamon stick
2 (3-inch) sprigs fresh thyme
1/2 teaspoon crushed red pepper flakes
2 bay leaves
6 cloves garlic , sliced
1 28-oz can chopped tomatoes, with their juices
1 cup chicken broth, canned low-sodium or homemade
1 tablespoon tomato paste
1 15 1/2-oz can chick peas, (garbanzo beans), drained and rinsed
1/4 cup cilantro, coarsely chopped
2 tablespoons fresh mint, coarsely chopped
Couscous Cakes:
1 1/2 cup chicken broth, or stock
1 cup couscous
1/4 cup almonds, sliced
1/4 cup dried currants
2 tablespoons chives, coarsely chopped
Zest of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
2 large egg yolks, beaten
3 tablespoons olive oil

1
Marinating Time: 3 hours
2
For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
3
To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
4
Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and saute together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
5
Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
6
Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
7
Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
8
Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.

792

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 2 pounds boneless blade chops, (pork loin country-style ribs), cut into 1-inch cubes, 2 tablespoons olive oil, 2 teaspoons sweet paprika, Spanish or Hungarian, 2 teaspoons ground coriander, and more.

Yes, Moroccan-Inspired Country-Style Rib Ragu With Couscous Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
792 kcal
Category
Baking & Desserts

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