Craving a vibrant, flavour-packed dish? These Grilled Pesto Prawn Skewers with Green Couscous deliver the perfect balance of juicy prawns, fresh basil pesto, and a zesty grilled lemon kick.
Ideal for a quick weeknight meal or casual gathering, this recipe is easy to prepare and packed with texture.
The green couscous adds a wholesome touch, while toasted almonds bring the perfect crunch.Whether you're cooking for a small group or entertaining guests, this dish is sure to impress!
This recipe was originally created as part of a paid partnership with Genoese for their tasty Fresh Basil Pesto over on Instagram.
Ingredients You'll Need to Make this Grilled Pesto Prawn Skewers
- Couscous: a versatile grain, couscous forms the base of this dish. It’s light, fluffy, and absorbs the flavours of the pesto and grilled lemon, creating a perfect complement to the prawns.
- Lemon: used for grilling and juicing, lemons add a fresh, tangy note to the couscous. Grilled lemon provides a smoky depth and bright acidity. Swap in lime for a refreshing twist.
- Prawn cutlets: prawns are the star of the dish, grilled with pesto for a flavour-packed, juicy protein that pairs beautifully with the couscous.Â
- Pesto:Â made with fresh basil, pine nuts, and garlic is used to marinate the prawns, infusing them with a rich, herby flavour that ties the dish together.
- Baby rocket: a peppery, leafy green that adds freshness and a slight bite to balance the rich, savoury pesto and grilled prawns.
- Tomatoes: sweet, juicy tomatoes bring colour and freshness to the couscous, adding a burst of flavour to each bite.
- Red Onion:Â adds a subtle crunch and a mild sweetness to the couscous, enhancing the overall texture and flavour.
- Corn: provides a natural sweetness and a tender, crunchy element that contrasts nicely with the other ingredients.Â
- Feta cheese: crumbled over the couscous, it adds a creamy, tangy flavour that complements the freshness of the rocket and the richness of the prawns.
- Sliced almonds: lend a crunchy texture and a nutty flavour that adds a pleasant contrast to the tender couscous and prawns.
- Basil: provides a fragrant, herby garnish that ties the entire dish together with a burst of freshness.
Related: 11 Essential Culinary Herbs
How to Make these Grilled Pesto Prawn Skewers with Couscous
Follow the steps below to whip up this fresh flavour-packed dish:
Prepare the Couscous
Start by cooking the couscous according to the packet instructions.
Once cooked, fluff it with a fork to keep it light and airy.
Grill the Lemons
Slice one lemon in half and the other into wedges.
Heat a grill pan or BBQ to medium-high, and brush it lightly with olive oil.
Grill the lemon halves until they’re lightly charred, adding a smoky depth to the couscous.
Grilled lemon halves are perfect for squeezing over the couscous, adding a burst of zesty freshness to the dish.
Prepare the Prawns
Thread the prawns onto skewers and brush them with half of the basil pesto.
Grill the prawns for a few minutes on each side until they’re cooked through and slightly charred.
Note: Make sure to cook the prawns just until they turn pink and opaque to avoid overcooking. Overcooked prawns can become rubbery.
Toss the Couscous
- Combine the cooked couscous with fresh rocket, chopped tomatoes, red onion, and corn.
- Add the remaining pesto and squeeze the juice from the grilled lemon halves into the mix.
- Toss everything together.
Assemble the Dish
Transfer the couscous mixture to a serving platter.
Top with crumbled feta cheese, toasted almonds, and fresh basil leaves.
Place the grilled prawns on the side or on top, and garnish with the grilled lemon wedges.
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Watch this Grilled Pesto Prawn Skewers Recipe in Action
Grilled Pesto Prawn Skewers with Green Couscous
Ingredients
- 1 ½ cups couscous
- 2 lemons
- 500 g prawn cutlets deveined Â
- ½ cup Genoese Fresh basil pesto
- 2 cups baby rocket
- 1 cup chopped tomatoes
- ¼ red onion finely diced
- 1 ½ cups corn kernels
- 150 g feta cheese
- ¼ cup sliced almonds toasted
- Fresh basil leaves
Instructions
- Cook couscous as per the packet instructions.
- Heat a grill pan or BBQ to medium-high heat and brush with olive oil.
- Cut 1 lemon in half and the remaining lemon into wedges, then grill until lightly charred. Remove and set aside.
- Thread the prawns on skewers and brush with half of the basil pesto. Grill for a few minutes on each side or until cooked through.
- Fluff the couscous with a fork and toss together with rocket, tomato, red onion, corn, the remaining basil pesto and the juice from the grilled lemon halves. Season to taste with salt and pepper.
- Transfer the couscous to a serving plate and crumble over the feta. Garnish with almonds and basil.
- Serve with the prawn skewers and grilled lemon wedges, then enjoy!Â
If you give this Grilled Pesto Prawn Skewers recipe a go, don’t forget to tag @theculinaryletter and #theculinaryletter on Instagram so that I can see all your wonderful creations!
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Until next time, stay curious!Â
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