Wood-grilled Red Prawns with Spicy Mango Couscous
Sweet and spicy couscous balanced with a bright mango salad and savory wood-grilled prawns.
Total Time: 35 min
Servings: 10Ingredients
Couscous
3 ea Calabrian chilis
½ cup olive oil
¼ cup garlic, minced
½ tsp saffron
2 cups chicken stock
1 Tbsp salt
2 cups Couscous, dry
1 cup DOLE® IQF Dark Sweet Cherries, chopped
½ cup almonds, slivered
Wood-grilled Prawns
50 ea prawns, peeled, with head on
2 Tbsp salt
2 Tbsp pepper
2 tsp garlic powder
Mango Salad
2 ½ cups DOLE Chef-Ready Cuts Mango Cubes
½ cup red onion, diced
½ cup raisins
¼ cup parsley, chopped
¼ cup basil, chopped
2 Tbsp chives, finely sliced
2 Tbsp salt
1 Tbsp pepper
Directions
Couscous
- Heat medium pot over medium heat. Add chilis, olive oil and minced garlic and cook for 2 minutes.
- Add saffron and cook for 1 minute. Add chicken stock and bring to a boil.
- Reduce heat to low and add 1 Tbsp salt and Couscous. Cook until liquid is absorbed, and couscous is tender.
- Remove from heat and add in cherries and almonds. Let stand for 5 minutes covered.
Wood-grilled Prawns
- Season prawns with salt, pepper and garlic powder. Over high heat, wood grill cook the prawns for 2 minutes on each side.
Mango Salad
- Mix all mango salad ingredients together in a medium bowl. Place in fridge for service.
To Serve:
- Scoop ½ cup of couscous onto a plate, spread ¼ cup mango salad across center and top with 5 prawns.
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