barbecued seafood & pearl couscous salad
serves 4 | prep 20 mins | cooking 20 mins
2 (about 300g) squid tubes, scored, cut into 5cm pieces
300g peeled green prawns, tails intact
3 /4 cup fresh coriander leaves
1 garlic clove, crushed
1 lemon, rind finely grated, juiced
2 1 /2 tbs extra virgin olive oil
3 tsp harissa
2 sweet corncobs, husks removed
160g (1 cup) pearl couscous
65g ( 1 /4 cup) fresh aioli
300g mixed grape tomatoes
2 green shallots, thinly sliced Micro herbs, to serve
1 Place squid and prawns in a bowl. Finely chop 1 /4 cup coriander and add to the bowl with the garlic, lemon rind, 1 tbs lemon juice, 1 1 /2 tbs oil and 1 tsp harissa. Stir to combine.…
