Shell out less at the prawn broker for this handy, versatile meal solution.
Ingredients
- 750g green king prawns, peeled, tails intact, deveined
- 1 tablespoon Moroccan seasoning
- 1/4 cup Bertolli extra-virgin olive oil
- 250g packet pearl couscous (see note)
- 2 cups boiling water
- 2 oranges, segmented (see note)
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1/4 cup finely chopped fresh mint leaves
- 1/4 small red onion, thinly sliced
Method
- Step 1Toss prawns and seasoning together in a bowl. Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Cook prawns, stirring, for 3 to 4 minutes or until pink. Transfer to a plate. Cover to keep warm.
- Step 2Reduce heat to medium-high. Heat 2 teaspoons oil in pan. Add couscous. Cook, stirring, for 30 seconds. Stir in boiling water. Season with salt and pepper. Simmer, covered, stirring occasionally, for 8 to 10 minutes or until couscous is tender and water has absorbed. Transfer to a large plate.
- Step 3Reserve half the orange segments. Cut remaining segments into 1cm pieces. Add chopped orange, lemon rind, lemon juice, mint and remaining oil to couscous. Toss gently to coat. Season with salt and pepper. Divide mixture between plates. Top with reserved orange segments and prawns. Sprinkle with onion. Serve.
Nutrition
1933 kj
Energy
14.1g
Fat Total
2g
Saturated Fat
3.8g
Fibre
29.7g
Protein
156mg
Cholesterol
1053mg
Sodium
51g
Carbs (total)
All nutrition values are per serve
Notes
To segment oranges, remove peel and white pith. Using a small knife, cut down either side of the membrane to release segments.
Pearl couscous is larger than regular couscous, with a round shape. Unlike regular couscous, it must be cooked in boiling water for 8 to 10 minutes or until tender. You can find it in the rice and pasta aisle of supermarkets.
- Author: Lucy Nunes
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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