Ingredients

• 1/2 cup coriander, chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 garlic clove, crushed
• 2 tablespoons lemon juice
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground turmeric
• 48 small Coles Australian Raw Black Tiger Prawns, peeled, deveined, tails intact
• 250g pkt pearl couscous
• 2 cups (500ml) chicken stock
• Yoghurt, to serve
• Lemon wedges, to serve
• Coriander sprigs, extra, to serve

Method

• Step 1 Combine the chopped coriander, oil, cumin, garlic, lemon juice, paprika and turmeric in a small bowl. Combine the prawns and half the coriander mixture in a medium bowl.
• Step 2 Heat the remaining oil in a medium saucepan over medium-high heat. Add the couscous. Cook, stirring, for 5 mins or until lightly browned. Add the stock and bring to the boil. Reduce heat to medium-low. Cook, covered, for 10 mins or until couscous is tender. Remove from heat. Cover and stand for 10 mins to steam. Stir in the remaining chermoula.
• Step 3 Meanwhile, heat a barbecue flat plate or chargrill on medium-high. Thread the prawns onto 12 metal or soaked bamboo skewers. Cook the prawns for 2 mins each side or until browned and cooked through.
• Step 4 Divide the couscous among serving plates. Top with the prawn skewers and sprinkle with the coriander sprigs. Serve with the yoghurt and lemon wedges.