MOROC­CAN SEAFOOD PLAT­TER WITH CITRUS AND MINT PEARL COUS­COUS

Bundaberg Style - - RECIPES - RECIPE SUP­PLIED BY TASTE.COM. AU

Sen­sa­tional seafood served on a bed of citrus and mint pearl cous­cous.

IN­GRE­DI­ENTS

4 cleaned squid hoods

32 medium green prawns, peeled (tails in­tact), de­veined 4 (800g to­tal) firm white fish fil­lets, cut into 5cm pieces 2 ta­ble­spoons chopped fresh rose­mary leaves 2 tea­spoons finely grated lemon rind

2 tea­spoons sweet pa­prika

1 tea­spoon dried chilli flakes

1/2 tea­spoon ground turmeric

4 gar­lic cloves, crushed

1/3 cup ex­tra vir­gin olive oil

Lemon wedges, to serve

Citrus and Mint Pearl Cous­cous

1 ta­ble­spoon ex­tra vir­gin olive oil 1 brown onion, finely chopped

2 x 250g pack­ets pearl cous­cous

2 cups chicken stock

2 cups or­ange juice

1 cup frozen peas

1 bunch as­para­gus, cut into thirds 1 lemon, rind zested

1 or­ange, rind zested

1/3 cup finely chopped fresh mint leaves 1/3 cup lemon juice

METHOD Step 1

Cut squid hoods in half length­ways. Score in­side flesh on an an­gle and cut into 4cm-wide pieces. Place in a large glass or ce­ramic bowl with prawns and fish. Com­bine rose­mary, lemon rind, pa­prika, chilli flakes, turmeric, gar­lic and oil in a sep­a­rate bowl. Sea­son with pep­per. Add to seafood. Toss to coat. Cover. Re­frig­er­ate for 15 min­utes to al­low flavours to de­velop.

Step 2

Mean­while, make Citrus and Mint Pearl Cous­cous. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stir­ring, for 5 min­utes or un­til soft­ened. Add cous­cous, stock and or­ange juice. Bring to a sim­mer. Re­duce heat to low. Sim­mer, cov­ered, for 8 to 10 min­utes, adding the peas and as­para­gus in the last 4 min­utes of cook­ing time, or un­til cous­cous is ten­der. Re­move from heat. Add the lemon zest and or­ange zest. Stir to com­bine.

Step 3

Heat a greased bar­be­cue grill on medium. Cook fish for 3 to 4 min­utes each side or un­til just cooked through. Cook the prawns and squid, turn­ing, for 2 to 3 min­utes or un­til the prawns turn pink and the squid is cooked through.

Step 4

Add mint and lemon juice to cous­cous mix­ture. Stir to com­bine. Trans­fer cous­cous mix­ture to a serv­ing plat­ter. Top with seafood. Sea­son with salt and pep­per. Serve with lemon wedges.

PHOTO: GUY BAI­LEY

YUM: Moroc­can seafood plat­ter with citrus and mint pearl cous­cous

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