Steps
- In a small bowl, combine the chopped coriander, oil, cumin, garlic, lemon juice, paprika, and turmeric. In a separate medium bowl, combine the prawns with half of the coriander mixture.
- Heat the remaining oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, for 5 minutes or until lightly browned. Add the stock and bring to a boil. Reduce heat to medium-low, cover, and cook for 10 minutes or until the couscous is tender. Remove from heat, cover, and let stand for 10 minutes to steam. Stir in the remaining coriander mixture.
- Meanwhile, heat a barbecue flat plate or chargrill on medium-high. Thread the prawns onto 12 metal or soaked bamboo skewers. Cook the prawns for 2 minutes on each side or until browned and cooked through.
- Divide the couscous among serving plates. Top with the prawn skewers and sprinkle with coriander sprigs. Serve with yoghurt and lemon wedges.