Moroccan Seafood Platter with Citrus and Mint Pearl Couscous

taste.com.au

zoe the original

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

½ teaspoon ground turmeric

4 garlic cloves, crushed

⅓ cup extra virgin olive oil

Lemon wedges, to serve

subheading: 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

⅓ cup finely chopped fresh mint leaves

⅓ cup lemon juice

Directions at taste.com.au

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