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BBQ Prawns with Soft Herb Couscous Salad
prep time
5
minuti
cook time
15
minuti
serves
4
people
Ingredients
2 cups San Remo Couscous
2 cups chicken stock
12 large Australian green prawns, shelled and deveined
¼ cup mint leaves
¼ cup coriander leaves
¼ cup flat leaf parsley
¼ cup basil leaves
1 radicchio, torn into pieces
1 green chilli, finely sliced
¼ cup olive oil
2 lemons, juiced
1 tbsp honey
Salt & pepper
Method
In a small saucepan bring stock to the boil.
Place CousCous into a bowl and pour stock in and cover with cling wrap and set aside for 5 minutes.
Remove the cover and fluff with a fork to separate the grains.
Cook prawns on a hot griddle pan, for 2 to 3 minutes on each side.
Add mint, coriander, parsley, basil, radicchio and chilli to the bowl of CousCous.
In a small bowl mix together oil, lemon and honey until well combined and add salt and pepper to taste.
Pour half the dressing over couscous and mix.
Place CousCous into a large serving dish, lay prawns over the top and finish with remaining dressing.
Serve and enjoy with family and friends!
Product Options
CousCous 500g / 1kg
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