Grilled prawns with a couscous salad
SERVES 4 PREP AND COOK TIME 30 MINUTES
½ cup (100g) couscous ¼ teaspoon ground white pepper 2 tablespoons caster sugar
1 tablespoon lime juice
1 tablespoon rice wine vinegar
2 medium (300g) vine-ripened tomatoes, diced finely
2 celery stalks, sliced finely
1 cup (160g) pomegranate arils
2 (260g) Lebanese cucumbers, diced finely 1 handful mint leaves
1 handful coriander leaves
1 handful Thai basil leaves
2 kaffir lime leaves, sliced finely
1kg large green prawns, peeled, deveined with tails intact
2 teaspoons extra virgin olive oil
1 Put the couscous into a large bowl and pour over ½ cup (125ml) boiling water. Cover and set aside for 10 minutes.
2 Meanwhile, put the white pepper, sugar, lime juice and rice wine vinegar into a small bowl and stir until the sugar has dissolved. Season with sea-salt flakes.
3 Using a fork fluff up the couscous, breaking up any lumps and pour over the dressing. Add the tomatoes, celery, pomegranate, cucumber, fresh herbs, and lime leaves and toss to combine. Transfer to a serving platter.
4 Pre-heat a barbecue to medium-high heat. In a medium bowl combine the prawns with the oil, season with sea salt and freshly ground pepper. Grill the prawns for a few minutes on each side and then arrange over the top of the couscous. Not suitable to freeze or microwave