Rockpool Couscous

Herby couscous

I like to make this herby couscous with the lush growth of sping herbs and I have given it a rockpool feel with prawns and some shreds of nori seaweed. The dipping sauce was soured with tamarind originally but I have changed this to use lemon juice as it is more readily available.

Ingredients for 2 ½ cup of couscous 1 Tablespoon Olive Oil 10g parsley, 10g coriander leaf, 10g mint ¼ teaspoon paprika pinch salt

6 large prawns

2 Tablespoons lemon juice 1 Tablespoon Tahini ½ teaspoon seseme seeds a few chilli flakes

a few strips of nori seaweed to garnish

Rinse the couscous in a fine sieve under cold running water for a few seconds and shake the sieve to remove excess water. Place in a bowl and add ⅔ cup boiling water. Cover with a plate and leave for 20 minutes. Take the lid of the couscous and fluff up with a fork. Add the olive oil and mix again. If it is still warm, put it in a cool place for a few minutes. Take the herbs off their woody stalks (if any), chop finely and add to the couscous. Add the paprika and salt and stir to mix. In another small bowl, mix the lemon juice with the tahini until combined and put in a small serving bowl. Roughly crush the sesame seeds with the chilli and sprinkle on top.