Grilled chermoula prawns
7
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
You can also swap the prawns for 500g lean chicken.
Ingredients
Raw peeled prawns
500 g, (buy 1kg), peeled, deveined, tails intact
Fresh coriander
¼ cup(s), plus extra sprigs to serve
Fresh flat-leaf parsley
¼ cup(s)
Lemon juice
2 tbs
Moroccan seasoning
1 tbs
Olive oil
1 tbs
Garlic
2 clove(s)
Fresh red chilli
1 whole
Red capsicum
1 large, cut into chunks
Zucchini
3 small, thinly sliced on the diagonal
Red onion
1 medium, cut into wedges
Dry couscous
1 cup(s), (200g)
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
Grill the prawns, turning, for 2-3 minutes or until they curl and change colour. Serve the prawns with the couscous mixture.
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