BBQ Maple & Lemon Easy Peel Prawn Skewers & Aromatic Couscous
by Philip.
Servings
5
Prep Time
30-40 minutes
Cook Time
15 minutes
Ingredients
500g Cherry tomatoes
BBQ Bamboo skewers
¼ cup maple syrup
Juice of half a lemon
2 tsp Harissa Paste
½ finely chopped dill
1 spring onion finely sliced
Salt
Pepper
1 cup couscous
1.25 cups boiling water
1 carrot grated½ cup diced red bell pepper
½ cup diced red bell pepper
½ cup diced yellow bell pepper
½ cup walnuts roughly chopped
2 spring onions finely sliced
2 cloves of garlic finely chopped
1 tsp. cumin
1 tsp. dry coriander
½ tsp. dry ginger
½ tsp. cinnamon
½ tsp. nutmeg
OR 1 tbsp. Shawarma or Tagine Spice Mix
1 tsp. Harissa paste
Juice of half a lemon
A handful of fresh coriander leaves for garnish
3 tbsp. Olive Oil
Salt
Pepper
Maple & Lemon Easy Peel Prawn Skewers
Aromatic Couscous
Directions
Maple & Lemon Easy Peel Prawn Skewers Instructions
Get the BBQ ready. This recipe works well both with traditional charcoal and with electric BBQs.
Peel the prawns.
Combine the maple syrup, lemon juice, harissa, dill and spring onions. Dip the prawns in the marinade above. Then pass 4 prawns per skewer and 2 cherry tomatoes for the top and bottom of the skewer.
Cook on full strength BBQ fire (or electric BBQ setting) for a few minutes each side. Make sure to baste with more marinade while barbequing in order to create a caramel crust.
Aromatic Couscous Instructions
First prepare the vegetables. Dice the pepper small and grate the carrots. If you are in a hurry you can use a food processor. I personally do not recommend it because the cut/blitzed vegetables release a lot of juice. It is better to have diced veg that are not cut to perfection than machine-cut veg that have lost taste and crunch.
In a pot with a well-fitting lid add the couscous and 1 tbsp. olive oil. Then add 1.25 cups of boiling water stir and cover. After 10 min, uncover and use a fork to fluff up the couscous. Transfer to a mixing bowl and add the rest of the ingredients, bar the walnuts. Mix well and garnish with the chopped walnuts and coriander leaves.
Recipe Note
The safest way to prepare frozen seafood is to let the prawns defrost overnight in the fridge. If you are a last minute BBQ kind of person, place them in a bowl under running cold water, and they should be ready in about 20 min.
This recipe combines the caramel-y taste of maple with salty seafood-ness.
When buying skewers make sure that you buy them smooth and they don’t have splinters on them because they will obstruct you when you make the skewers.
Couscous can also be prepared with cold water, as it is already cooked. In that case, add 1, 5 cups of cold water to 1 cup of couscous and let it rest overnight or for at least 4 hours.