INGREDIENTS: 750g green king prawns, peeled, tails intact, deveined 1 tablespoon Moroccan seasoning 1/4 cup Bertolli extra-virgin olive oil 250g packet pearl couscous (see note) 2 cups boiling water 2 oranges, segmented (see note) 1 teaspoon finely grated lemon rind 2 tablespoons lemon juice 1/4 cup finely chopped fresh mint leaves 1/4 small red onion, thinly sliced INSTRUCTIONS: Toss prawns and seasoning together in a bowl. Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Cook prawns, stirring, for 3 to 4 minutes or until pink. Transfer to a plate. Cover to keep warm. Reduce heat to medium-high. Heat 2 teaspoons oil in pan. Add couscous. Cook, stirring, for 30 seconds. Stir in boiling water. Season with salt and pepper. Simmer, covered, stirring occasionally, for 8 to 10 minutes or until couscous is tender and water has absorbed. Transfer to a large plate. Reserve half the orange segments. Cut remaining segments into 1cm pieces. Add chopped orange, lemon rind, lemon juice, mint and remaining oil to couscous. Toss gently to coat. Season with salt and pepper. Divide mixture between plates. Top with reserved orange segments and prawns. Sprinkle with onion. Serve. (Source: Australia's Super Food Ideas December 2010 / January 2011)
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