Moroccan seafood platter with citrus and mint pearl couscous


moroccan-seafood-platter-with-citrus-and-mint-pearl-couscous

''Sensational seafood served on a bed of citrus and mint pearl couscous.''

Ingredients

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Citrus and Mint Pearl Couscous

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Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

source taste

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