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Spiced prawns with pistachio and parsley couscous
Spiced prawns with pistachio and parsley couscous
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Ingredients:
  • 131.25 gm orange juice
  • 15.00 gm Moroccan spice mix
  • 20 large green prawns, peeled (tails intact), deveined
  • 250.00 ml couscous
  • 62.50 ml shelled unsalted pistachios, chopped
  • 125.00 ml fresh flat-leaf parsley leaves
  • 200g green beans, trimmed, cut into 3cm pieces
  • olive oil cooking spray
  • low-fat plain yoghurt, to serve
Instructions:
  • In a shallow glass or ceramic bowl, mix together 2 tablespoons of orange juice and 1 tablespoon of spice mix. Add prawns and toss until coated. Cover and refrigerate for 10 minutes.
  • Place couscous in a heatproof bowl and pour 1 cup of boiling water over it. Cover and let it sit for 5 minutes until all the water is absorbed. Fluff the grains with a fork and then mix in the rest of the orange juice, spice mix, pistachios, and parsley. Toss everything together until well combined.
  • Boil beans in a saucepan of water until just tender, about 1 to 2 minutes. Drain and rinse under cold water, then add to couscous and toss together.
  • Prepare the barbecue plate or chargrill by spraying it with oil and heating it over high heat. Cook the prawns for 2 minutes on each side or until they turn pink. Serve the prawns over the divided couscous on plates and accompany with yogurt.

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