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.