Prawn kebabs with lemon parsley couscous

Summary

Ready to dive into the world of flavour with Prawn kebabs with lemon parsley couscous?
Well, you’re in the right place!
In just a few moments, you’ll learn how to craft this culinary delight that’s not only mouth-wateringly delicious but also nutritious.
Whether you’re cooking for yourself or that special someone, this recipe is sure to impress.
So let’s get cooking, shall we?

Ingredients

For the Prawn Kebabs:

• Prawns: 1 pound (about 450 grams)
• Olive oil: 2 tablespoons (30 milliliters)
• Garlic, minced: 2 cloves
• Salt: 1/2 teaspoon (about 2.5 grams)
• Black pepper: 1/4 teaspoon (about 1.25 grams)
• Red chilli flakes (optional): 1/4 teaspoon (about 1.25 grams)

For the Lemon Parsley Couscous:

• Couscous: 1 cup (about 170 grams)
• Fresh parsley, chopped: 1/4 cup (about 15 grams)
• Lemon zest: From 1 lemon
• Lemon juice: 3 tablespoons (45 milliliters)
• Olive oil: 1 tablespoon (15 milliliters)
• Salt: 1/2 teaspoon (about 2.5 grams)
• Water: 1 1/4 cups (about 295 milliliters)

Time

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes

Serves 2

Nutritional Facts (per serving)

• Calories: 410
• Protein: 25 grams
• Carbohydrates: 50 grams
• Dietary Fiber: 3 grams
• Sugars: 1 gram
• Total Fat: 12 grams
• Saturated Fat: 2 grams
• Cholesterol: 180 milligrams
• Sodium: 930 milligrams

Instructions

1. Start by marinating the prawns.
   In a bowl, combine the olive oil, minced garlic, salt, black pepper, and optional red chilli flakes.
   Stir well to make sure everything’s blended.
   Now, add the prawns to the mix and ensure they’re well coated with the marinade.
   Allow them to sit for 10-15 minutes.
2. While the prawns are marinating, let’s prep the couscous.
   In a saucepan, bring water to a boil.
   Once boiling, add in the couscous along with a pinch of salt.
   Remove the saucepan from heat, cover it, and let the couscous soak for 5 minutes.
   After the time’s up, fluff the couscous with a fork.
3. To the couscous, sprinkle in the fresh parsley, lemon zest, and lemon juice.
   Drizzle with the olive oil and toss everything together to combine.
   Taste and adjust the seasoning if necessary.
4. Now, back to our prawns!
   Skewer the prawns onto sticks or metal skewers.
   Heat up a grill or a grill pan over medium heat.
   Once hot, place the skewered prawns on the grill.
   Cook them for 3-4 minutes on each side or until they turn pink and are fully cooked.
5. Serve the prawn kebabs hot alongside the lemon parsley couscous.
   You can even squeeze some extra lemon on top if you like!

Tips

1. Fresh prawns are always the best, but if you’re using frozen ones, make sure to thaw them properly before marinating.
2. If you want an extra zest in your lemon parsley couscous, you can add some finely chopped capers.
3. Skewering prawns tail first makes them easier to handle and flip while grilling.

Serving Suggestions

• Prawn kebabs with lemon parsley couscous go incredibly well with a fresh green salad.
  Toss in some cherry tomatoes, cucumbers, and a light vinaigrette to balance the flavors.
• Enjoy the dish with a refreshing iced mint tea or a chilled lemonade.

Ah, there you have it!
A spectacular dish that’s not only perfect for a weekday meal but also fancy enough for your dinner parties.
Here at AH7, we’re dedicated to providing you with recipes that tickle your taste buds while also keeping health in mind.
Remember, Prawn kebabs with lemon parsley couscous isn’t just a dish; it’s an experience.
So why wait?
Get cooking and relish every bite!

Prawn kebabs with lemon parsley couscous

Ready to dive into the world of flavour with **Prawn kebabs with lemon parsley couscous**? Well, you’re in the right place! In just a few moments, you’ll learn how to craft this culinary delight that’s not only mouth-wateringly delicious but also nutritious. Whether you’re cooking for yourself or that special someone, this recipe is sure to impress. So let’s get cooking, shall we?

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

Prawn kebabs with lemon parsley couscous

Amount per Serving

Calories

410

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

2

g

13

%

Cholesterol

 

180

mg

60

%

Sodium

 

930

mg

40

%

Carbohydrates

 

50

g

17

%

Fiber

 

3

g

13

%

Sugar

 

1

g

1

%

Protein

 

25

g

50

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

**For the Prawn Kebabs:**

• – Prawns: 1 pound about 450 grams
• – Olive oil: 2 tablespoons 30 milliliters
• – Garlic minced: 2 cloves
• – Salt: 1/2 teaspoon about 2.5 grams
• – Black pepper: 1/4 teaspoon about 1.25 grams
• – Red chilli flakes optional: 1/4 teaspoon (about 1.25 grams)

**For the Lemon Parsley Couscous:**

• – Couscous: 1 cup about 170 grams
• – Fresh parsley chopped: 1/4 cup (about 15 grams)
• – Lemon zest: From 1 lemon
• – Lemon juice: 3 tablespoons 45 milliliters
• – Olive oil: 1 tablespoon 15 milliliters
• – Salt: 1/2 teaspoon about 2.5 grams
• – Water: 1 1/4 cups about 295 milliliters

Instructions

• Start by marinating the prawns.
• In a bowl, combine the olive oil, minced garlic, salt, black pepper, and optional red chilli flakes.
• Stir well to make sure everything’s blended.
• Now, add the prawns to the mix and ensure they’re well coated with the marinade.
• Allow them to sit for 10-15 minutes.
• While the prawns are marinating, let’s prep the couscous.
• In a saucepan, bring water to a boil.
• Once boiling, add in the couscous along with a pinch of salt.
• Remove the saucepan from heat, cover it, and let the couscous soak for 5 minutes.
• After the time’s up, fluff the couscous with a fork.
• To the couscous, sprinkle in the fresh parsley, lemon zest, and lemon juice.
• Drizzle with the olive oil and toss everything together to combine.
• Taste and adjust the seasoning if necessary.
• Now, back to our prawns!
• Skewer the prawns onto sticks or metal skewers.
• Heat up a grill or a grill pan over medium heat.
• Once hot, place the skewered prawns on the grill.
• Cook them for 3-4 minutes on each side or until they turn pink and are fully cooked.
• Serve the prawn kebabs hot alongside the lemon parsley couscous.
• You can even squeeze some extra lemon on top if you like!

Notes

1. Fresh prawns are always the best, but if you’re using frozen ones, make sure to thaw them properly before marinating.
2. If you want an extra zest in your lemon parsley couscous, you can add some finely chopped capers.
3. Skewering prawns tail first makes them easier to handle and flip while grilling.