Citrus, Prawn & Couscous Salad
Serves 4
Ingredients
750g green king prawns, peeled, with tail intact, deveined
1tbs Moroccan seasoning
¼ cup extra virgin olive oil
250g pearl couscous
2 cups boiling water
2 oranges, segmented
1tsp finely grated lemon rind
2tbs lemon juice
¼ cup finely chopped mint leaves
Method
- Toss prawns and seasoning together in a bowl. Heat 2 teaspoons of oil in a large non-stick fry pan over a high heat. Cook prawns until pink. Transfer to a plate and cover to keep warm.
- Reduce heat to medium-high. Add 2 teaspoons of oil to the pan and add the couscous, cook stirring for 30 seconds to coat couscous in oil. Add the boiling water, season with salt and pepper and stir to combine. Cover and reduce heat to a simmer for 8-10 minutes stirring occasionally until couscous is tender and water absorbed. Transfer to large serving plate.
- Cut half the orange segments into 1cm pieces. Add to the couscous the chopped orange, lemon rind, lemon juice, mint and remaining oil. Season with salt and pepper and toss gently to coat. Divide mixture between plate top with remaining orange segments and prawns. Serve immediately.