Garlic prawns with herb couscous
1 cup(s), (180g)
340 g, (2 bunches), cut in half
200 individual, (grape) quartered
½ medium, juice, zested
1 tbs, from 1 lemon
fresh flat-leaf parsley
½ cup(s), chopped
1 x 3 second spray(s)
Modern Australian Restaurant Garlic Prawns
400 g, (8x50g prawn skewers)
- Place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Stir, cover and set aside for 5 minutes or until liquid has absorbed. Fluff with a fork to separate grains. Add asparagus, grape tomatoes, lemon juice and parsley. Season and toss to combine.
- Heat a chargrill over high heat and lightly spray with oil. Cook prawn skewers for 2 minutes each side or until golden.
- Spoon couscous onto serving plates and top with prawns.