BBQ Prawns with Herb Couscous Salad

Serves 4
Time 25 minutes


2 cups wholemeal Couscous

2 cups chicken stock

12 large Australian green prawns, shelled and deveined

1 radicchio, torn into pieces

2 small zucchini, cut into thin matchsticks

¼ cup coriander leaves

¼ cup basil leaves

¼ cup mint leaves

¼ cup flat-leaf parsley

1 green chilli, sliced finely

¼ cup olive oil

2 lemons, juiced

½ tbsp honey

Salt & pepper


Bring chicken stock to a boil. Place couscous into a large bowl. Pour chicken stock over the couscous and cover with cling wrap and set aside for 5 minutes.

Remove cling wrap and using a folk, fluff couscous.

Cook prawns on a hot griddle pan, for about 2 to 3 minutes on each side.

Add to couscous, mint, coriander, parsley, basil, chilli, radicchio and chilli. 

In a small bowl mix together oil, lemon juice and honey until well combined. Add salt and pepper to taste.

Pour half the dressing into couscous and mix.

Place couscous into a large serving dish.

Lay prawns over the top and finish with the remaining dressing.