Sumac prawns with lemon tahini, pomegranate essence and couscous salad

July 13, 2014 (Last Updated: January 11, 2019)

TO DRINK: A subtle, lemony pinot grigio won’t overpower or distract from these fragrant, fruity flavours

Sumac prawns with lemon tahini, pomegranate essence and couscous salad

Serves: 6
Cooking Time: 30 mins

Ingredients

  • 18 x 175g black tiger prawns
  • MARINADE
  • 5ml (1 tsp) sumac spice blend
  • 5ml (1 tsp) lemon juice
  • 15ml (1 tbsp) tahini paste
  • 10ml (2 tsp) sweet chilli sauce
  • freshly ground black pepper, to taste
  • 15ml (1 tbsp) coriander, finely chopped
  • SALAD
  • 150g (1 cup) couscous
  • 20ml extra virgin olive oil
  • juice of ½ a lemon
  • salt and freshly ground black pepper, to taste
  • ½ red, green and yellow pepper, finely diced
  • 25ml fresh flat-leaf parsley, chopped
  • 25ml fresh coriander, chopped
  • 50g pomegranate seeds
  • 20ml pomegranate essence
  • baby mustard cress, to serve

Instructions

1

Clean the prawns, leaving the tail and the last shell ring on the flesh.

2

Mix the sumac, lemon juice, tahini, sweet chilli sauce, pepper and a little of the chopped fresh herbs in a bowl and marinate the prawns for 2 hours.

3

Soak the couscous in boiling water, following packet instructions if unsure, and leave to fluff.

4

Season the couscous with olive oil, lemon juice, salt and pepper. Add the peppers and herbs to the fluffed couscous and mix. Shape the couscous salad on the serving plate.

5

Lightly grill the prawns on high heat and serve immediately, placing next to the couscous salad. 6 Sprinkle with pomegranate seeds, pomegranate essence and baby mustard cress.

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