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Photo of Grilled chermoula prawns by WW

Grilled chermoula prawns

7
Points®
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Moderate
You can also swap the prawns for 500g lean chicken.

Ingredients

Raw peeled prawns

500 g, (buy 1kg), peeled, deveined, tails intact

Fresh coriander

¼ cup(s), plus extra sprigs to serve

Fresh flat-leaf parsley

¼ cup(s)

Lemon juice

2 tbs

Moroccan seasoning

1 tbs

Olive oil

1 tbs

Garlic

2 clove(s)

Fresh red chilli

1 whole

Red capsicum

1 large, cut into chunks

Zucchini

3 small, thinly sliced on the diagonal

Red onion

1 medium, cut into wedges

Dry couscous

1 cup(s), (200g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Blend the coriander, parsley, lemon juice, spice mix, oil, garlic and chilli in a blender until almost smooth. Season with salt and pepper. Transfer the mixture to a shallow bowl and add the prawns. Toss to coat and set aside for 30 minutes to marinate.
  2. Heat a barbecue or chargrill on high. Place the capsicum and zucchini in a bowl. Lightly spray with oil and toss to coat. Grill the capsicum and zucchini for 4 minutes. Place the onion in a bowl. Lightly spray with oil and toss to coat. Add the onion to the grill and cook for another 4 minutes or until vegetables are lightly charred and just tender.
  3. Meanwhile, place the couscous in a large heatproof bowl. Stir in 1 cup (250ml) boiling water. Set aside, covered, for 5 minutes. Use a fork to separate the grains. Toss through the grilled vegetables.
  4. Grill the prawns, turning, for 2-3 minutes or until they curl and change colour. Serve the prawns with the couscous mixture.

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