Moroccan Seafood Platter With Citrus And Mint Pearl Couscous

Enjoy a Moroccan Seafood Platter with citrus & mint couscous. Bold flavours and premium seafood—order top-quality seafood from Pearl Seafoods today!

Moroccan Seafood Platter With Citrus And Mint Pearl Couscous in a tray.
Serves
8 people
Prep
50 minutes
Cook
30 minutes
Difficulty
Medium

About This Recipe

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
  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, segmented
  13. 1 lemon, segmented
  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, turmeric, garlic, and 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. Heat oil in a large, heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the couscous, stock, and orange juice, bringing to a simmer. Reduce heat to low, cover, and simmer for 8-10 minutes, adding the peas and asparagus in the last 4 minutes of cooking, or until the couscous is tender. Remove from heat and add the lemon and orange zest, stirring to combine.
  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. Add the mint and lemon juice to the couscous mixture, stirring to combine. Transfer the couscous to a serving platter and top with the seafood. Season with salt and pepper. Serve with lemon wedges.
Back To Blog

Leave a comment

Please note, comments need to be approved before they are published.