Gluten-Free & Dairy-Free Tiger Prawns with Cauliflower Couscous
Author: Grace Cheetham
Prep time:
Cooking time:
Total time:
Serves: 4
Ingredients
400g/14oz raw tiger prawns, peeled and deveined
fine sea salt and freshly ground black pepper
lemon wedges, to serve (optional)
For the marinade:
5 garlic cloves, crushed
2 tbsp chopped tarragon leaves
1 tbsp chopped dill
1 tbsp extra virgin olive oil
For the couscous:
1 head of cauliflower, broken into florets
1 handful of finely chopped mint leaves
1 handful of finely chopped parsley leaves, plus extra to serve
½ red onion, finely sliced
juice of ½ lemon
1 large handful of cherry tomatoes, quartered
1 tsp sweet paprika
Method
If using wooden skewers, soak them in cold water for at least 30 minutes before grilling. To make the marinade, put all of the ingredients in a non-metallic bowl, season with salt and pepper and mix well. Add the prawns to the marinade and toss well, making sure the prawns are covered in the marinade. Cover and chill in the fridge for 3 hours.
Meanwhile, make the “couscous”. Put the cauliflower in a food processor and pulse until it resembles couscous grains. Transfer to a bowl, stir in all of the remaining ingredients and season with salt and pepper. Leave to one side.
Use a slotted spoon to remove the prawns from the marinade, reserving the marinade. Thread about 6 prawns onto each of 4 skewers. Heat a griddle pan over a medium-high heat and cook the prawns, brushing with the reserved marinade, for about 2–3 minutes on each side until they are pink and cooked through. Remove the skewers and divide the prawns and “couscous” into 4 equal portions. Sprinkle with parsley and serve with lemon wedges for squeezing over, if you like.
Nutritional analysis per serving: Calories 148kcal Protein 21.3g Carbohydrates 4.3g Fat 5.6g
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-tiger-prawns-with-cauliflower-couscous