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Photo of Grilled chermoula prawns by WW

Grilled chermoula prawns

Total Time
45 min
30 min
15 min
You can also swap the prawns for 500g lean chicken.


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


2 clove(s)

Fresh red chilli

1 whole

Red capsicum

1 large, cut into chunks


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)


  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.