Sizzling Prawns With A Rainbow Salad

Steps

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1. 1
   Prepare prawns by using kitchen scissors to cut along the back and remove the vein; this also butterflies them open for quicker cooking.
   ▶ ≈1:25
2. 2
   Prepare marinade by crushing rosemary and garlic, then mixing with smoked paprika, a pinch of saffron, and a splash of water to infuse the saffron.
   ▶ ≈0:00
3. 3
   Drizzle in extra virgin olive oil and stir to combine.
   ▶ ≈1:04
4. 4
   Add prepared prawns and orange slices to the marinade, mix well, and let sit to infuse.
   ▶ ≈1:19
5. 5
   While prawns marinate, pour boiling water over the whole wheat couscous, cover, and let sit for 10 minutes to fluff.
   ▶ ≈3:02
6. 6
   Chop fresh vegetables such as peppers, courgettes, asparagus, and chillies according to preference.
   ▶ ≈3:11
7. 7
   Squeeze juice from one orange and one lemon over the couscous, add finely chopped fresh mint and the chopped vegetables, then toss together.
   ▶ ≈3:52
8. 8
   Heat a pan on medium-high and cook the marinated prawns and orange slices, stirring frequently until the prawns change color and the oranges caramelize, a few minutes.
   ▶ ≈4:33
9. 9
   Transfer the cooked prawns and caramelized oranges with all their cooking juices onto the couscous and vegetable base.
   ▶ ≈5:19
10. 10
    Top the dish with small dollops of mild yogurt, sprinkle with fresh mint leaves, and finish with pomegranate seeds for sweetness and color.
    ▶ ≈6:06