Seafood Recipes

Moroccan Seafood Platter With Citrus And Mint PearlCouscous

Grilled squid, prawns and fish are served over pearl couscous simmered with orange, finished with lemon zest, mint and a parsley and olive oil dressing.

Moroccan Seafood Platter With Citrus And Mint Pearl Couscous
8 People
Serves
50 Mins
Prep Time
30 Mins
Cook Time
Medium
Difficulty
Moroccan
Cuisine
The Recipe

About This SeafoodDish

Elevate your meals with a Moroccan Seafood Platter with Citrus & Mint Pearl Couscous! This vibrant recipe combines Pearl Seafoods’ premium seafood with fresh citrus and mint-infused couscous, creating a colourful and zesty dish. Ideal for seafood lovers, this platter brings together bold Moroccan-inspired flavours perfect for sharing. Order top-quality seafood online from Pearl Seafoods, delivered across Sydney, and enjoy this refreshing, easy-to-make recipe at home!

Ingredients

  1. 400 g squid hoods, cleaned
  2. 400 g prawns, peeled and deveined
  3. 400 g firm white fish fillets (like snapper or barramundi), cut into chunks
  4. 2 tbsp olive oil, divided
  5. 1 tbsp fresh rosemary, chopped
  6. 1 tbsp lemon rind, finely grated
  7. 2 tsp sweet paprika
  8. 1/2 tsp chilli flakes (optional)
  9. Salt and pepper, to taste
  10. 2 cups pearl couscous
  11. 3 cups chicken or vegetable stock
  12. 1 orange, zested and juiced
  13. 1 lemon, zested, then cut into wedges
  14. 1/4 cup fresh mint leaves, chopped
  15. 1/4 cup fresh parsley, chopped
  16. 2 tbsp olive oil (for dressing)
  17. Juice of 1/2 lemon

Method

  1. Cut the squid hoods in half lengthways. Score the inside flesh at an angle and cut into 4cm-wide pieces. Place in a large glass or ceramic bowl with the prawns and fish. In a separate bowl, combine the rosemary, lemon rind, paprika, chilli flakes, and half the olive oil. Season with pepper and add to the seafood, tossing to coat. Cover and refrigerate for 15 minutes to let the flavours develop.
  2. Meanwhile, prepare the Citrus and Mint Pearl Couscous. Zest the orange and set the zest aside, then juice the orange. Heat the remaining olive oil in a large, heavy-based saucepan over medium-high heat. Add the couscous, stock, and orange juice, bringing to a simmer. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the couscous is tender. Remove from heat and stir in the reserved orange zest.
  3. Heat a greased barbecue grill on medium. Cook the fish for 3-4 minutes on each side or until just cooked through. Grill the prawns and squid, turning for 2-3 minutes, until the prawns turn pink and the squid is cooked through.
  4. Zest the lemon and stir the zest through the couscous along with the mint and the juice of the ½ lemon. Transfer the couscous to a serving platter and top with the seafood. Season with salt and pepper.
  5. Whisk together the dressing oil and the parsley, then drizzle over the platter. Cut the zested lemon into wedges and serve alongside.
From Our Kitchen

Chef's Tip

A Moroccan seafood platter is all about bold spices, fresh herbs, and balancing rich seafood with bright citrus flavours. Grilling the seafood over high heat keeps the prawns juicy, the fish tender, and the squid lightly charred without becoming tough. Citrus, mint, and pearl couscous add freshness and texture that complement the warm Moroccan spices beautifully, creating a vibrant shared seafood dish full of colour and flavour.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 377 kcal
  • Total Fat 9.0 g
  • Total Carbohydrate 37.0 g
  • Protein 36.0 g
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