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Photo of Couscous and pea salad with grilled prawn skewers by WW

Couscous and pea salad with grilled prawn skewers

Total Time
30 min
15 min
15 min


Olive oil

1 tbs


1 whole, chopped


2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Dry wholemeal couscous

cup(s), (130g)

Salt reduced chicken stock

cup(s), (160ml)

Green string beans

200 g, sliced

Frozen green peas

1 cup(s), (120g)

Snow peas

150 g, halved diagonally

Raw peeled prawns

400 g, deveined, tail intact

Fresh chives

2 tbs, chopped

Fresh dill

2 tbs, chopped


1 medium

Oil spray

2 x 3 second spray(s)


  1. Heat 1 teaspoon oil in a large saucepan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and half the rind and cook, stirring, for 1 minute or until fragrant. Add couscous and stock and bring to the boil. Remove from heat. Set aside, covered, for 3 minutes. Scrape with a fork to separate grains. Season with salt and pepper.
  2. Meanwhile, boil, steam or microwave beans, peas and snow peas until just tender. Drain. Refresh under cold water and drain.
  3. Combine prawns, 1 teaspoon oil, half the chives and half the dill in a bowl. Thread prawns onto 12 wooden skewers (see note).
  4. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook skewers for 1–2 minutes each side or until just cooked through.
  5. Meanwhile, combine couscous mixture, beans, peas, snow peas and remaining chives, dill, rind and oil in a bowl. Season with salt and pepper. Serve prawns with couscous salad and lemon wedges.


TIPS: Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking. Add it: 1 long fresh red chilli (finely chopped) in Step 3. Swap it: Prawns for 500g firm white fish fillets (cut into 2cm pieces).