Chili Garlic Prawns with Couscous Salad
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
African
Chili Garlic Prawns with Couscous Salad
Description
The prawns are marinated in a blend of chili garlic masala, olive oil, and sea salt, allowing the spices to infuse the shellfish for several hours. Cooking the prawns on a barbecue or frying pan achieves a quick sear, preserving their tenderness while adding a slight char. A squeeze of lemon enhances their bright and tangy finish.
The couscous is prepared by soaking in salted boiling water with olive oil, then fluffed and mixed with diced tomato, finely chopped red onion, sweet mango chunks, and fresh coriander. This mixture provides a cool, fresh complement to the spicy prawns. Baby herbs garnish the plate, adding an herbaceous note.
Served together, this combination is ideal for warmer weather when grilled seafood and refreshing salads are desirable. The textural contrast between the juicy prawns and fluffy salad components makes for a balanced dish. Leftover couscous salad is a great make-ahead option.
Ingredients
Prawns:
- 40 green prawns deveined and tails left on, large
- 2 tablespoons Bitton chilli garlic masala or chili & garlic finely chopped
- 2 tablespoons olive oil
- salt sea salt
Salad:
- 50 grams couscous
- 100 milliliters water
- salt to taste, sea salt
- 1 tablespoon olive oil
- 1 tomato large
- 1 red onion finely chopped
- 1 Mango peeled and diced
- 1 Coriander bunch
- 1 lemon
- lemon wedges
- baby herbs to garnish
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.
Notes
User Reviews
Overall Rating
4.9
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