Citrus and Mint Pearl Couscous
Cut squid hoods in half lengthways. Score inside flesh on an angle and cut into 4cm-wide pieces. Place in a large glass or ceramic bowl with prawns and fish. Combine rosemary, lemon rind, paprika, chilli flakes, turmeric, garlic and oil in a separate bowl. Season with pepper. Add to seafood. Toss to coat. Cover. Refrigerate for 15 minutes to allow flavours to develop.
Meanwhile, make Citrus and Mint Pearl Couscous. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add couscous, stock and orange juice. Bring to a simmer. Reduce heat to low. Simmer, covered, for 8 to 10 minutes, adding the peas and asparagus in the last 4 minutes of cooking time, or until couscous is tender. Remove from heat. Add the lemon zest and orange zest. Stir to combine.
Heat a greased barbecue grill on medium. Cook fish for 3 to 4 minutes each side or until just cooked through. Cook the prawns and squid, turning, for 2 to 3 minutes or until the prawns turn pink and the squid is cooked through.
Add mint and lemon juice to couscous mixture. Stir to combine. Transfer couscous mixture to a serving platter. Top with seafood. Season with salt and pepper. Serve with lemon wedges.