Ingredients
- 1/4 cup olive oil
- 3 teaspoons Moroccan spice
- 24 medium green prawns, peeled, with tails intact and butterflied
- 200ml Massel chicken style liquid stock
- 30g butter
- 1 cup (200g) couscous
- 2 red onions, finely sliced
- 300g red grape tomatoes, halved
- 1 cup parsley leaves, roughly chopped
- 50g flaked almonds, toasted
- Lemon wedges, to serve
Method
- Step 1In a medium bowl, combine 2 tablespoons oil, spice and prawns, marinate for 30 mins. Bring stock and butter to the boil in a small saucepan. Remove from the heat.
- Step 2Add the couscous, cover and set aside for 3 minutes. Fluff with a fork to separate the grains.
- Step 3Heat remaining oil in a frying pan over medium heat. Cook onion for 5 mins until slightly caramel around the edges. Increase heat, add tomatoes and toss for 1 min.
- Step 4Add couscous and continue to cook for another minute. Fold through parsley and almonds. Season with salt and pepper.
- Step 5Chargrill the prawns for 20 seconds each side or until they are golden. Serve the couscous topped with prawns and lemon wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2397 kj
Energy
29g
Fat Total
7g
Saturated Fat
7g
Fibre
34g
Protein
187mg
Cholesterol
673.93mg
Sodium
4g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: Saskia Hay
- Image credit: Tanya Zouev
- Publication: Fresh Living
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