Citrus Macadamia Couscous with Grilled Shrimp

Total Time
Prep 15 mins
Cook 10 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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.

Latchy October 26, 2003

I made this for the World Tour 2 just thinking it was quite interesting. HA! We love it and will make it again, experimenting with these wonderful flavors of sweet and spicy! I added just a bit of my own mango chutney and a little less marmalade, tripled up the cayenne, whew! a little hot for me but wonderful! I added a bit of chopped roasted asparagus I was already serving with the meal to get my points for the Tour Challenge, and I used Israeli Couscous, cuz that's the only kind I like! Another keeper, Rita! Thanks!

Chef PotPie July 11, 2006

This is a great recipe to start from. I added veggies to the couscous salad (cherry tomatoes, cucumber, apple). I served it with the shrimp, hot from the grill (unpeeled), on top of the couscous. A wonderful dish for these hot summer days. Thanks for posting!

Maïté G. July 04, 2006