Couscous and pea salad with grilled prawn skewers
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
1 tbs
Leek
1 whole, chopped
Garlic
2 clove(s), crushed
Fresh lemon rind
2 tsp, finely grated
Dry wholemeal couscous
⅔ cup(s), (130g)
Salt reduced chicken stock
⅔ 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
Lemon(s)
1 medium
Oil spray
2 x 3 second spray(s)
Instructions
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.
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