Nutrition balance score
Great
Glycemic Index
56
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories662.5 kcal (33%)
Total Fat31.7 g (45%)
Carbs60.6 g (23%)
Sugars7.2 g (8%)
Protein31.6 g (63%)
Sodium372.4 mg (19%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Blend the rosemary, garlic, olive oil, paprika and salt together into a paste.
Step 2
Pat dry prawns with a paper towel. In a medium-large bowl, toss the prawns and the marinade and leave aside for 10 minutes.
Step 3
Add the couscous to a thermo resistant bowl, boil enough water to just cover it, pop a plate on the top of the bowl and leave to fluff up.
Step 4
Remove orange zest and cut orange in half and one of the halves into wedges. Reserve both.
Step 5
Small dice zucchini and Sweet pepper; add to a nice serving bowl. Pick a few mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the orange halve. Add the couscous, toss together and season with salt and pepper.
Step 6
Heat a large nonstick pan, on medium-high until hot. Add the prawns, marinade and orange wedges and cook for 5 to 6 minutes, or until the prawns are crisp, then arrange on top of the couscous, getting all the juices out of the pan and onto the couscous.
Step 7
Dollop with yoghurt. Sprinkle with orange zest and the reserved mint leaves and serve.
Notes
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