Tiger Prawns with Cauliflower “Couscous”
Prawns are a good source of lean protein, which is great for all your S Factor hormones, especially dopamine. By swapping normal wheat couscous for cauliflower ”couscous” you immediately reduce the starch and calorie content.
MAKES: 4 servings
PREPARATION TIME: 15 minutes,
plus 3 hours marinating
COOKING TIME: 6 minutes
400g/14oz raw tiger prawns, peeled
and deveined
fine sea salt and freshly ground black
pepper
lemon wedges, to serve (optional)
FOR THE MARINADE:
5 garlic cloves, crushed
2 tbsp chopped tarragon leaves
1 tbsp chopped dill
1 tbsp extra virgin olive oil
FOR THE ”COUSCOUS“:
1 head of cauliflower, broken into
florets
1 handful of finely chopped mint leaves
1 handful of finely chopped parsley
leaves, plus extra to serve
½ red onion, finely sliced
juice of ½ lemon
1 large handful of cherry tomatoes,
quartered
1 tsp sweet paprika
1 If using wooden skewers, soak them in cold water for at least 30 minutes before grilling. To make the marinade, put all of the ingredients in a non-metallic bowl, season with salt and pepper and mix well. Add the prawns to the marinade and toss well, making sure the prawns are covered in the marinade. Cover and chill in the fridge for 3 hours.
2 Meanwhile, make the “couscous”. Put the cauliflower in a food processor and pulse until it resembles couscous grains. Transfer to a bowl, stir in all of the remaining ingredients and season with salt and pepper. Leave to one side.
3 Use a slotted spoon to remove the prawns from the marinade, reserving the marinade. Thread about 6 prawns onto each of 4 skewers. Heat a griddle pan over a medium-high heat and cook the prawns, brushing with the reserved marinade, for about 2–3 minutes on each side until they are pink and cooked through. Remove the skewers and divide the prawns and “couscous” into
4 equal portions. Sprinkle with parsley and serve with lemon wedges for
squeezing over, if you like.
Nutritional analysis per serving: Calories 148kcal Protein 21.3g Carbohydrates 4.3g Fat 5.6g
