Chili Garlic Prawns with Couscous Salad

Name: Chili Garlic Prawns with Couscous Salad
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 4 servings
Ingredients: 40 large green prawns; 2 tablespoons Bitton chilli garlic masala; 2 tablespoons olive oil; sea salt; 50 grams cous cous; 100 milliliters water; sea salt; 1 tablespoon olive oil; 1 large tomato; 1 red onion; 1 Mango; 1 bunch coriander; 1 lemon; Lemon wedges; baby herbs

User Reviews

4.9

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings
4 servings
Course
Main Course
Cuisine
African

Chili Garlic Prawns with Couscous Salad

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Prawns:

40 large green prawns deveined and tails left on
2 tablespoons Bitton chilli garlic masala or chili & garlic finely chopped
2 tablespoons olive oil
sea salt

Salad:

50 grams cous cous
100 milliliters water
sea salt to taste
1 tablespoon olive oil
1 large tomato
1 red onion finely chopped
1 Mango peeled and diced
1 bunch coriander
1 lemon
Lemon wedges
baby herbs to garnish

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Instructions

Place the prawns into a large ceramic bowl and add the Bitton Chilli Garlic Masala (or fresh chili and garlic), olive oil and sea salt.
Mix well to coat them prawns.
Cover the bowl and place in the fridge to marinate for 2 hours or overnight.

Salad:

Place a small saucepan over high heat, add water and bring to the boil.
Add some sea salt to taste and a tablespoon of oil.
Place the couscous in a small bowl and pour the boiling water over the top.
Cover and let stand for about 5 minutes until all the water is absorbed.
Fluff up the couscous with a fork, set aside in a warm place. When ready to serve, add the tomato, onion, mango and coriander to the couscous, combine well.
Pre-heat the barbecue or frying pan.
Place the prawns onto the barbeque and cook for 2 to 3 minutes.
Turn and cook for a further 3 minutes.
Add a squeeze of lemon to the prawns when you finish cooking them.

To Serve:

Place a mound of couscous salad on each plate, top with three or four prawns and garnish with a lemon wedge and baby herbs.
You can also use an egg ring to form a neat stack.