Tandoori Prawn Couscous With Mint-Yogurt Sauce Recipe

About this recipe

A vibrant dish combining the bold flavors of Indian tandoori-spiced prawns with the light and fluffy texture of Mediterranean couscous. Served with a refreshing mint-yogurt sauce, this meal is both satisfying and perfect for dinner.

Ingredients

• 500 g Prawns
• 200 ml Greek Yogurt Smoothie - Mulberry
• - Lemon Juice
• 500 ml Water
• 500G Freshos Couscous Semolina
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 20 g Turmeric Powder
• - Red Chilli
• 100 ml Olive Oil
• 500g Cucumber
• 10G Salt

Instructions

1. Step 1: Prepare the prawn marinade. In a bowl, mix hung curd, ginger-garlic paste, tandoori masala powder, turmeric powder, red chili powder, lemon juice, and a pinch of salt.
2. Step 2: Coat the cleaned prawns with the marinade. Let it sit for 20 minutes.
3. Step 3: In the rice cooker, add couscous along with olive oil, a pinch of salt, and boiling water. Stir, cover, and let it rest for 5 minutes. Fluff with a fork before serving.
4. Step 4: Heat a skillet on medium-high heat. Drizzle with a little olive oil and sear the marinated prawns for 2-3 minutes on each side until fully cooked.
5. Step 5: Prepare the mint-yogurt sauce. In a small bowl, mix Greek yogurt, finely chopped mint leaves, grated cucumber, and a pinch of salt.
6. Step 6: Plate the dish by spreading couscous on the base, arranging the tandoori prawns on top, and drizzling with the mint-yogurt sauce. Garnish with additional mint leaves if desired.