Citrus, prawn and pearl couscous salad

Step 1

Toss prawns and seasoning together in a bowl. Heat 2 teaspoons oil in a large non-stick frying pan over high heat. Cook prawns, stirring, for 3 to 4 minutes or until pink. Transfer to a plate. Cover to keep warm.

Step 2

Reduce heat to medium-high. Heat 2 teaspoons oil in pan. Add couscous. Cook, stirring, for 30 seconds. Stir in boiling water. Season with salt and pepper. Simmer, covered, stirring occasionally, for 8 to 10 minutes or until couscous is tender and water has absorbed. Transfer to a large plate.

Step 3

Reserve half the orange segments. Cut remaining segments into 1cm pieces. Add chopped orange, lemon rind, lemon juice, mint and remaining oil to couscous. Toss gently to coat. Season with salt and pepper. Divide mixture between plates. Top with reserved orange segments and prawns. Sprinkle with onion. Serve.