1. In a bowl place the cous cous along with salt, pepper, cumin and cinnamon and mix with a fork.
2. Heat the broth in a saucepan and pour it into the bowl with the couscous. Then add the olive oil and mix. Leave aside for 30 minutes.
3. Place the roasted aubergines in a pan, drizzle them with olive oil and season with salt and pepper . Cook for 10-15 minutes at 200° C .
4. Put all the ingredients for the sauce in a bowl and mix with a spoon.
5. In a cooking tray, put the lamb ribs and marinate them with honey, olive oil, salt and the Epic steak seasoning. Heat a non-stick frying pan on a high heat and sauté the ribs on all sides until golden. Remove from the pan and place them in a tray. Cook the ribs in a preheated oven at 180° C for 12-15 minutes. Remove from the oven and let them rest for 5 minutes. Cut into pieces and serve with the couscous and the aubergines.

Kali Orexi!