Ingredients
- 1/2 cup orange juice
- 1 1/2 tablespoons Moroccan spice mix
- 20 large green prawns, peeled (tails intact), deveined
- 1 cup couscous
- 1/4 cup shelled unsalted pistachios, chopped
- 1/2 cup fresh flat-leaf parsley leaves
- 200g green beans, trimmed, cut into 3cm pieces
- olive oil cooking spray
- low-fat plain yoghurt, to serve
Method
- Step 1Combine 2 tablespoons of orange juice and 1 tablespoon of spice mix in a shallow glass or ceramic bowl. Add prawns and toss to coat. Cover and refrigerate for 10 minutes.
- Step 2Meanwhile, place couscous in a heatproof bowl. Add 1 cup of boiling water. Cover and set aside for 5 minutes or until water is absorbed. Use a fork to separate grains. Add remaining orange juice, remaining spice mix, pistachios and parsley. Toss to combine.
- Step 3Bring a saucepan of water to the boil over high heat. Add beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Add to couscous. Toss to combine.
- Step 4Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook prawns for 2 minutes each side or until pink. Divide couscous between plates. Top with prawns. Serve with yoghurt.
- Diabetes friendly
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1364 kj
Energy
5g
Fat Total
1g
Saturated Fat
6g
Fibre
28g
Protein
142mg
Cholesterol
346.04mg
Sodium
3g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
- Author: Chissy Freer
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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