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A bowl of pearl cous cous salad with teriyaki prawn skewers served on top.

Teriyaki Prawn Skewers with Pearl Cous Cous Salad

These delicious teriyaki prawn skewers with the pearl couscous salad make for a fantastic home cooked meal.
Course Main Course
Cuisine Japanese
Keyword pearl couscous salad, prawn skewers, teriyaki prawns
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people
Calories 449 kcal
Author Nicolas

Ingredients

Pearl Cous Cous Salad

  • 300 g of pearl couscous
  • 3 cups of water in a kettle
  • 75 g of baby rocket
  • 100 g of feta cheese
  • 1 bunch of flat leaf parsley leaves picked
  • 1 spring onion thinly sliced
  • 40 g of pine nuts
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • Salt for seasoning

Teriyaki Prawn Skewers

  • 30 peeled raw prawns
  • 3 tablespoons of soy sauce
  • 2 teaspoons of garlic powder
  • A thumb sized piece of ginger peeled and grated
  • 1 tablespoon of honey
  • A quarter of a lemon juiced
  • 2 teaspoons of cornflour
  • ½ a tablespoon of vegetable oil

Poppadoms (optional)

  • A packet of store bought poppadoms
  • Plenty of vegetable oil for shallow frying

OtherLemon wedges to serve

Instructions

Pearl Cous Cous Salad

  1. Start boiling the water in your kettle.
  2. Meanwhile, heat up half of your extra virgin olive oil in a pot. Then, add your couscous pearls and lightly fry for a few minutes until they develop a nice golden brown colour. Add a good pinch of salt and then add your boiling water from the kettle.
  3. Turn the heat down, cover with a lid and simmer for 15-20 minutes, or until all of the water is absorbed. Transfer the couscous to a large bowl, then set aside to cool.
  4. Once the couscous has cooled down, add your rocket leaves, feta cheese, parsley leaves, spring onion and pine nuts and stir through.

Teriyaki Prawns Skewers:

  1. Pre-heat your oven to 180 degrees C or 360 degrees F.
  2. Whisk the soy sauce, garlic powder, ginger, honey, lemon juice, cornflour and vegetable oil in a large bowl until well combined.
  3. Add the prawns and make sure all of them are coated in that marinade.
  4. If you are using wooden skewers instead of metal skewers, soak them in water for about 10 minutes. This will prevent them from burning in the oven.

  5. Thread 3 prawns on each skewer.
  6. Line a baking tray with baking paper, transfer your prawn skewers on the tray, then bake in the oven for 10-12 minutes.

Poppadoms:

  1. If you wish to serve poppadoms with this dish you can either one, cook the poppadoms to packet instructions.

  2. Or two, if there are no packet instructions. Add vegetable oil to a pot or pan about an inch of the way up (I like to use a small pot or pan so I don't have to use too much oil). Heat the oil up on the stove. To test if the oil is hot enough you can add a small piece of poppadom. If it puffs up instantly and cooks in seconds, the oil is hot enough. Add your poppadoms and cook 1 at a time. They should take about 5 seconds to cook. Transfer on kitchen paper and set aside.

Assembly:

  1. Add the lemon juice and the rest of your extra virgin olive oil to your pearl couscous salad and stir through.

  2. For each plate, serve some of your couscous salad with a couple of prawn skewers, a poppadom and a wedge of lemon. ENJOY!

Recipe Notes

Nutrition Facts
Teriyaki Prawn Skewers with Pearl Cous Cous Salad
Amount Per Serving
Calories 449 Calories from Fat 161
% Daily Value*
Fat 17.9g28%
Saturated Fat 4.4g28%
Cholesterol 120mg40%
Sodium 766mg33%
Potassium 284mg8%
Carbohydrates 49.9g17%
Fiber 1.3g5%
Sugar 4.9g5%
Protein 22.6g45%
Calcium 120mg12%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.