Chimichurri prawns with grilled vegies
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Time to make:
$9.20 per serve
(at time of publication)
Full ingredients list:
- 32 king prawns, peeled, deveined
- 4 tablespoons Chimichurri
- cooking oil spray
- 3 zucchinis, thinly sliced
- 1 large eggplant, thinly sliced
- 1 cup instant couscous
- 1/3 cup low-fat Greek-style yoghurt, to serve
- lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine peeled prawns with Chimichurri. Set aside. Place a non-stick griddle pan over high heat. Lightly spray zucchini and eggplant with oil. Grill zucchini and eggplant, in two batches, until cooked and slightly charred. Set aside.
Step 2 Meanwhile, place couscous into a large bowl. Pour enough boiling water over the couscous to just cover. Allow to sit for 2-3 minutes, then fluff with a fork.
Step 3 Add prawns to griddle pan. Cook for 1 minute each side, or until just cooked through. Divide couscous between plates. Top with grilled vegies and prawns.
Step 4 Serve with a dollop of yoghurt and lemon wedges.
Make it gluten free: Replace the couscous with quinoa.
About this recipe
First published: July 2013