500 g cooked prawns, peeled with tails intact
⅓ cup lemon juice
⅓ cup fresh mint leaves, finely shredded
1 cup couscous
200 g punnet cherry tomatoes, quartered
1 Lebanese cucumber, diced
⅓ cup reduced-fat feta cheese
⅓ cup fresh parsley chopped
2 spring/green onions, finely sliced
- Place the prawns, 2 tablespoons of the lemon juice, 1 tablespoon of the mint leaves and 1 tablespoon extra-virgin olive oil into bowl and toss to coat. Cover and chill for 10 min.
- Meanwhile, place the couscous and 1 cup boiling water into heatproof bowl. Cover with plastic wrap and stand for 5 min before fluffing with a fork. Add remaining lemon juice and 2 teaspoons olive oil. Let cool slightly.
- Stir the remaining mint leaves, tomatoes, cucumber, feta, parsley and spring/green onions through the couscous and toss to combine. Season with pepper. Transfer couscous to a platter and top with the prawns and marinade. Garnish with mint springs and lemon zest.