Grilled Pesto Prawn Skewers with Green Couscous
Grilled pesto prawns served with a vibrant green couscous salad, featuring rocket, tomatoes, corn, feta, and toasted almonds. A fresh, flavour-packed dish with a zesty grilled lemon twist. Perfect for gatherings or quick weeknight meals.
Ingredients
- 1 ½ cups couscous
- 2 lemons
- 500 g prawn cutlets deveined
- 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!