Steps
- 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.
- 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.
- 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.
- 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.
