Juicy prawns grilled to perfection and served with a fragrant, herb-laden Mediterranean couscous. A simple yet stunning dish, perfect for outdoor dining.
Preparation time: 50 minutes
Cook time: 15 minutes
Serves: 2 people
What you will need:
- 16 raw Tassal Aussie Tiger Prawns, peeled & deveined
- 2 tbsp olive oil
- 1/2 shallot, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tbsp dried oregano
- 1/2 tsp chilli flakes
- Salt and pepper, to taste
-
Mediterranean Couscous:
- 20g butter
- 1 clove garlic, minced
- 1/2 cup (125ml) chicken stock
- 1/2 cup (100g) couscous
- 1/3 cup coriander leaves, roughly chopped
- 1/4 cup parsley leaves, roughly chopped
- 1/4 red onion, diced
- 100g sundried tomatoes in oil (reserve 2 tbsp oil)
- 25g rocket leaves
- Juice and zest of 1/2 lemon
- 40g feta cheese, crumbled
- Freshly cracked black pepper, to taste
How it's made:
Prepare the couscous by melting the butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add stock and bring to the boil. Remove from heat.
Immediately add the couscous and stir to combine. Pop the lid on a set aside for 5 minutes. After 5 minutes, fluff the couscous with a fork and set aside to cool.
In a large mixing bowl, combine prawns, olive oil, shallot, garlic, smoked paprika, oregano and chilli flakes. Season generously with salt and pepper, to taste. Thread prawns onto skewers then cover and refrigerate for 30 minutes, turning halfway.
While prawns are marinating, add remaining Mediterranean couscous ingredients to the cooled couscous bowl, including 2 tbsp of sundried tomato oil from the jar. Toss to combine.
Heat your grill or frying pan to medium-high heat. Add prawn skewers in a single layer and cook until prawns are pink and opaque, about 2-3 minutes each side.
Serve immediately with Mediterranean couscous salad.
Made this recipe? Leave a comment below and let us know how it went!
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