Citrus Macadamia Couscous with Grilled Shrimp

READY IN: 25mins
Recipe by Rita~

Citrusy, fruity salad! For the vegetarians sub the shrimp with tofu. Great to bring on a picnic or potluck. A light balanced meal for those hot summer days.

Top Review by Latchy

I found the flavours of this recipe very interesting. I used ginger marmalade for the prawns and they were delicious. For the couscous I used vegetable stock, orange juice, and a bush tucker chutney of mango native mint chutney. I just loved the result, had it yesterday on a hot day and it was so refreshing. It is tangy but I like that. I also used both parsley and basil. Will do my couscous this way again, it really is different and seems so Queensland to me.

Ingredients Nutrition

Directions

  1. Mix the first 4 ingredients together and marinate for 15 minutes grill over high heat for about 2-4 minutes.
  2. Depends on size.
  3. Don`t overcook.
  4. Cool.
  5. Set aside.
  6. In a large heavy saucepan, heat olive oil over medium heat and saute onion, ginger and garlic until soften.
  7. Stir in Worcestershire sauce, stock, juice marmalade and cayenne stir.
  8. Bring to a boil.
  9. When boiling, stir in zest and couscous, turn off heat, remove pot from hot burner and let sit, tightly covered, for 10 minutes.
  10. Add nuts, dried cranberries, herbs and shrimp toss to fluff.
  11. Chill.
  12. Taste and adjust seasoning.

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