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.
- 1 lb cleaned and peeled grilled shrimp
- 1 teaspoon olive oil
- 1 teaspoon soy sauce
- 1 tablespoon marmalade or 1 tablespoon apricot jam
- 2 tablespoons olive oil
- 1⁄4 cup sweet onion
- 1 clove garlic, minced
- 1⁄4 inch fresh ginger, minced
- 2 tablespoons Worcestershire sauce
- 1 cup chicken broth or 1 cup water or 1 cup vegetable stock
- 1 cup passion fruit or 1 cup orange juice
- 2⁄3 cup citrus marmalade
- 1⁄2 lb couscous
- 1 dash cayenne pepper
- 1 teaspoon freshly grated orange zest
- 1⁄2 cup dry roasted macadamias, coarsely crushed
- 1⁄4 cup dried cranberries
- 3 tablespoons finely chopped fresh parsley or 3 tablespoons basil or 3 tablespoons cilantro
- salt and pepper
Directions See How It's Made
- Mix the first 4 ingredients together and marinate for 15 minutes grill over high heat for about 2-4 minutes.
- Depends on size.
- Don`t overcook.
- Set aside.
- In a large heavy saucepan, heat olive oil over medium heat and saute onion, ginger and garlic until soften.
- Stir in Worcestershire sauce, stock, juice marmalade and cayenne stir.
- Bring to a boil.
- When boiling, stir in zest and couscous, turn off heat, remove pot from hot burner and let sit, tightly covered, for 10 minutes.
- Add nuts, dried cranberries, herbs and shrimp toss to fluff.
- Taste and adjust seasoning.