BBQ Prawn Skewers with Mediterranean Couscous - Recipe by Tassall

Ingredients

16 raw Tassal Aussie Tiger prawns, peeled and deveined
2 Tbs olive oil
1/2 shallot, finely chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 Tbs dried oregano
1/2 tsp chilli flakes
Salt and pepper to taste

Mediterranean couscous:

20 g butter
1 clove garlic, minced
125mL chicken stock
100 g couscous
1/3 cup coriander leaves, roughly chopped
1/4 cup parsley leaves, roughly chopped
1/4 red onion, diced
100 g sun-dried tomatoes in oil l(reserves Tbs oil)
25 g rocket
Juice and zest of 1/2 a lemon
40 g feta, crumbled
Freshly cracked black pepper to taste

Method

Couscous:

Melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add stock, bring to the boil and remove from heat.

Immediately add couscous and stir to combine. Put the lid on and set aside for 5 minutes, then fluff the couscous with a fork and set aside to cool.

In a large mixing bowl, combine prawns, olive oil, garlic, smoked paprika, oregano and chilli flakes. Season generously with salt and pepper to taste. Thread prawns onto skewers, cover and refrigerate for 30 minutes, turning halfway.

While prawns are marinating, add remaining couscous ingredients to the cooled bowl, including 2 tablespoons of sun-dried tomato oil from the jar. Toss to combine.

Heat grill or frying pan to medium-high heat. Add prawn skewers in a single layer and cook until prawns are pink and opaque, about 2-3 minutes each side.

Serve immediately with couscous salad.

Credits: Tassal

Photo Credits: Tassal