Lemon Rosemary Prawns


16 raw Tropic Co Aussie Tiger Prawns
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

Mediterranean Couscous:
20g butter
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

Melt butter in a medium saucepan over medium heat, add the garlic and cook until fragrant. Add the stock and bring it to the boil then remove from heat the immediately and add the couscous, stir to combine.

Step 2

Pop the lid on and set aside for 5minutes. After 5 minutes, fluff the couscous with a fork and set aside to cool.

Step 3

In a large mixing bowl, combine the 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 the prawns are marinating, add the remaining Mediterranean couscous ingredients to the cooled couscous bowl, including the 2 tbsp of sundried tomato oil from the jar. Toss to combine.

Step 5

Heat your grill or frying pan to medium-high heat and add the prawn skewers in a single layer. Cook until the prawns are pink and opaque, about 2-3 minutes each side.

Step 6

Serve immediately with Mediterranean couscous salad.