| | Moroccan seafood platter with citrus and mint pearl couscous
Moroccan seafood platter with citrus and mint pearl couscous
Moroccan seafood platter with citrus and mint pearl couscous 4.3-5 9
  • Calories: 2520 kj
  • Fat: 15.2g
  • Carbohydrates: 57.1g

How to Make:

  1. Cut squid hoods in half lengthways. Score inside flesh on an angle and cut into 4cm-wide pieces. Place in a large glass or ceramic bowl with prawns and fish. Combine rosemary, lemon rind, paprika, chilli flakes, turmeric, garlic and oil in a separate bowl. Season with pepper. Add to seafood. Toss to coat. Cover. Refrigerate for 15 minutes to allow flavours to develop.
  2. Meanwhile, make Citrus and Mint Pearl Couscous. Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add couscous, stock and orange juice. Bring to a simmer. Reduce heat to low. Simmer, covered, for 8 to 10 minutes, adding the peas and asparagus in the last 4 minutes of cooking time, or until couscous is tender. Remove from heat. Add the lemon zest and orange zest. Stir to combine.
  3. Heat a greased barbecue grill on medium. Cook fish for 3 to 4 minutes each side or until just cooked through. Cook the prawns and squid, turning, for 2 to 3 minutes or until the prawns turn pink and the squid is cooked through.
  4. Add mint and lemon juice to couscous mixture. Stir to combine. Transfer couscous mixture to a serving platter. Top with seafood. Season with salt and pepper. Serve with lemon wedges.
Time for preparing:
30 min.


  • 4 cleaned squid hoods
  • 32 medium green prawns, peeled (tails intact), deveined
  • 4 (800g total) firm white fish fillets, cut into 5cm pieces
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons sweet paprika
  • 1 teaspoon MasterFoods® Chilli Flakes
  • 1/2 teaspoon ground turmeric
  • 4 garlic cloves, crushed
  • 1/3 cup extra virgin olive oil
  • Lemon wedges, to serve
  • Citrus and Mint Pearl Couscous
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 x 250g packets pearl couscous
  • 2 cups chicken stock
  • 2 cups orange juice
  • 1 cup frozen peas
  • 1 bunch asparagus, cut into thirds
  • 1 lemon, rind zested
  • 1 orange, rind zested
  • 1/3 cup finely chopped fresh mint leaves
  • 1/3 cup lemon juice