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Citrus, prawn and pearl couscous salad
Citrus, prawn and pearl couscous salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Save money on shrimp by using this versatile meal idea.
Ingredients:
  • 750g green king prawns, peeled, tails intact, deveined
  • 20.00 ml Moroccan seasoning
  • 56.88 gm extra-virgin olive oil
  • 250g packet pearl couscous (see note)
  • 500.00 gm boiling water
  • 2 oranges, segmented (see note)
  • 1 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 62.50 ml finely chopped fresh mint leaves
  • 1/4 small red onion, thinly sliced
Instructions:
  • Mix prawns and seasoning in a bowl. Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Sauté prawns for 3 to 4 minutes until pink. Place on a plate and cover to keep warm.
  • Adjust heat to medium-high. Heat 2 teaspoons of oil in a pan. Add couscous and cook for 30 seconds while stirring. Pour in boiling water, season with salt and pepper, then cover and simmer for 8 to 10 minutes until couscous is tender and liquid is absorbed. Transfer to a large plate.
  • Set aside half of the orange segments. Dice the remaining segments into 1cm pieces. Combine the diced orange, lemon zest, lemon juice, mint, and the rest of the olive oil with couscous. Gently mix to combine. Season with salt and pepper. Divide the mixture among plates. Place the reserved orange segments and prawns on top. Sprinkle with chopped onion. Serve and enjoy.

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