Grilled chermoula prawns
500 g, (buy 1kg), peeled, deveined, tails intact
¼ cup(s), plus extra sprigs to serve
fresh flat-leaf parsley
fresh red chilli
1 large, cut into chunks
3 small, thinly sliced on the diagonal
1 medium, cut into wedges
1 cup(s), (200g)
2 x 3 second spray(s)
- Blend the coriander, parsley, lemon juice, spice mix, oil, garlic and chilli in a blender until almost smooth. Season with salt and pepper. Transfer the mixture to a shallow bowl and add the prawns. Toss to coat and set aside for 30 minutes to marinate.
- Heat a barbecue or chargrill on high. Place the capsicum and zucchini in a bowl. Lightly spray with oil and toss to coat. Grill the capsicum and zucchini for 4 minutes. Place the onion in a bowl. Lightly spray with oil and toss to coat. Add the onion to the grill and cook for another 4 minutes or until vegetables are lightly charred and just tender.
- Meanwhile, place the couscous in a large heatproof bowl. Stir in 1 cup (250ml) boiling water. Set aside, covered, for 5 minutes. Use a fork to separate the grains. Toss through the grilled vegetables.
- Grill the prawns, turning, for 2-3 minutes or until they curl and change colour. Serve the prawns with the couscous mixture.