Barbecued Seafood And Pearl Couscous Salad

This stunning Australian Prawns and pearl couscous salad brings a touch of elegance to weeknight dinners.

The ingredient of Barbecued Seafood And Pearl Couscous Salad

• 2 about 300g squid tubes scored cut into 5cm pieces
• 300g peeled green prawns tails intact
• 3 4 cup fresh coriander leaves
• 1 garlic clove crushed
• 1 lemon rind finely grated juiced
• 2 1 2 tbsp extra virgin olive oil
• 3 tsp harissa
• 2 sweet corn cobs husks removed
• 160g 1 cup pearl couscous
• 65g 1 4 cup fresh aioli
• 300g mixed grape tomatoes
• 2 green shallots thinly sliced
• baby coriander leaves to serve

The Instruction of barbecued seafood and pearl couscous salad

• place squid and prawns in a bowl finely chop 1 4 cup of the coriander leaves add the chopped coriander garlic lemon rind 1 tbs lemon juice 1 1 2 tbs oil and 1 tsp harissa to the bowl stir to combine cover place in the fridge
• meanwhile preheat a barbecue or chargrill on medium high drizzle corn with 2 tsp oil season cook turning for 12 minutes or until lightly charred and tender cool slightly remove kernels from the cob
• cook couscous in a saucepan of boiling salted water for 8 minutes or until just tender drain and transfer couscous to a bowl combine aioli remaining harissa and 1 2 tsp lemon juice in a bowl
• combine tomatoes and remaining oil in a bowl season cook turning for 3 minutes or until lightly charred transfer to bowl season seafood mixture cook turning for 3 4 minutes or until just cooked through
• add corn remaining coriander shallot seafood and remaining lemon juice to the couscous toss gently to combine divide among bowls drizzle with the harissa aioli sprinkle with baby coriander

Nutritions of Barbecued Seafood And Pearl Couscous Salad

fatContent: 569 059 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 37 grams protein
sodiumContent: n a

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