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BBQ Prawn Skewers with Mediterranean Couscous
16 raw Tropic Co Aussie Tiger Prawns, peeled & deveined
2 tbsp olive oil
½ shallot, finely chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 tbsp dried oregano
½ tsp chilli flakes
Salt and pepper, to taste
1 clove garlic, minced
½ cup (125mL) chicken stock
½ cup (100g) couscous
⅓ cup coriander leaves, roughly chopped
¼ cup parsley leaves, roughly chopped
¼ red onion, diced
100g sundried tomatoes in oil (reserve 2 tbsp oil)
25gg rocket leaves
Juice and zest of ½ lemon
40g feta cheese, crumbled
Freshly cracked black pepper, to taste
- Step 1
Prepare the couscous by melting the butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add stock and bring to the boil. Remove from heat.
- Step 2
Immediately add the couscous and stir to combine. Pop the lid on and set aside for 5 minutes. After 5 minutes, fluff the couscous with a fork and set aside to cool.
- Step 3
In a large mixing bowl, combine prawns, olive oil, shallot, garlic, smoked paprika, oregano and chilli flakes. Season generously with salt and pepper, to taste. Thread prawns onto skewers then cover and refrigerate for 30 minutes, turning halfway.
- Step 4
While prawns are marinating, add remaining Mediterranean couscous ingredients to the cooled couscous bowl, including 2 tbsp of sun-dried tomato oil from the jar. Toss to combine.
- Step 5
Heat your grill or frying pan to medium-high heat. Add prawn skewers in a single layer and cook until prawns are pink and opaque, about 2-3 minutes each side.
- Step 6
Serve immediately with Mediterranean couscous salad.