Barbecued seafood and pearl couscous salad

Recipes / Salads

This stunning seafood and pearl couscous salad brings a touch of elegance to weeknight dinners.

Recipe «Barbecued seafood and pearl couscous salad» presented in category Recipes / Salads, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 squid tubes, scored, cut into 5cm pieces, 300g peeled green prawns, tails intact, 3/4 cup fresh coriander leaves, 1 garlic clove, crushed, 1 lemon, rind finely grated, juiced , 2 1/2 tbsp extra virgin olive oil, 3 tsp harissa, 2 sweet corn cobs, husks removed , 160g pearl couscous, 65g fresh aioli, 300g mixed grape tomatoes, 2 green shallots, thinly sliced, Baby coriander leaves, to serve.

Ingredients:

  • 2 squid tubes, scored, cut into 5cm pieces 
  • 300g peeled green prawns, tails intact 
  • 3/4 cup fresh coriander leaves 
  • 1 garlic clove, crushed 
  • 1 lemon, rind finely grated, juiced 
  • 2 1/2 tbsp extra virgin olive oil 
  • 3 tsp harissa 
  • 2 sweet corn cobs, husks removed 
  • 160g pearl couscous 
  • 65g fresh aioli 
  • 300g mixed grape tomatoes 
  • 2 green shallots, thinly sliced 
  • Baby coriander leaves, to serve 

Instructions

  1. Place squid and prawns in a bowl. Finely chop 1/4 cup of the coriander leaves. Add the chopped coriander, garlic, lemon rind, 1 tbs lemon juice, 1 1/2 tbs oil and 1 tsp harissa to the bowl. Stir to combine. Cover. Place in the fridge.
  2. Meanwhile, preheat a barbecue or chargrill on medium-high. Drizzle corn with 2 tsp oil. Season. Cook, turning, for 12 minutes or until lightly charred and tender. Cool slightly. Remove kernels from the cob.
  3. Cook couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain and transfer couscous to a bowl. Combine aioli, remaining harissa and 1-2 tsp lemon juice in a bowl.
  4. Combine tomatoes and remaining oil in a bowl. Season. Cook, turning, for 3 minutes or until lightly charred. Transfer to bowl. Season seafood mixture. Cook, turning, for 3-4 minutes or until just cooked through.
  5. Add corn, remaining coriander, shallot, seafood and remaining lemon juice to the couscous. Toss gently to combine. Divide among bowls. Drizzle with the harissa aioli. Sprinkle with baby coriander.