This good recipe. A mixture of Middle eastern style
with Italian too. Please enjoy this gourmet recipe.
Kai

Grilled Marinated Prawns with Couscous Tabbouleh and
Lemon Basil Aïoli

Prawns:
5 shallots, minced
6 garlic cloves, minced
3 lemons zested and juiced, zest minced, and juice
reserved
2 Tbsps. chopped fresh Italian parsley
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh chives
1 teaspoon fresh ground pepper
1 lb. large prawns, peeled, deveined, tails left on

Couscous:
1 cup stock
1 Tbsp. olive oil
1/8 tsp. kosher salt
1 cup couscous
2 medium tomatoes, peeled, seeded and finely diced
1 English cucumber, peeled, seeded and finely diced
4 green onions, minced
2 Tbsps. fresh lemon juice
3 Tbsps. extra virgin olive oil
kosher salt
fresh ground pepper

Aïoli:
1/2 cup basil leaves, blanched and squeezed dry
4 garlic cloves
1 large egg
1 large egg yolk
zest of 2 lemons, minced
3 Tbsps. lemon juice
1 Tbsp. rice vinegar
2 cups olive oil
kosher salt
fresh ground pepper

Prawns: Combine the shallots, garlic, lemon zest, parsley, tarragon,
chives and pepper in a medium bowl. Add the prawns, toss to coat and
marinate at least 1 hour.

Couscous: Combine the stock, oil and salt in a medium saucepan. Bring to a
boil over medium-high heat. Remove from the heat, add the couscous, cover
and let sit 5 minutes. Remove the cover and fluff with a fork. Add the
tomatoes, cucumber, onion, lemon juice and oil. Mix well. Taste. Add a
pinch of salt and pepper. Stir, taste again and add more salt or pepper if
needed. Set aside.

Aïoli: Place the basil and garlic in the bowl of a food processor. Pulse
until a fine mixture is achieved. Stop the machine and add the egg, egg
yolk, lemon zest, lemon juice and vinegar. Process until well blended,
about 30 seconds. Gradually add the oil in thin stream while the machine
is running until completely emulsified. Transfer to a bowl. Taste. Add a
pinch of salt and pepper. Stir, taste again and add more salt or pepper if
needed. Set aside. Preheat the grill to medium-high heat. Brush any excess
marinade from the prawns and set the prawns on the grill. Cook until firm
and opaque, about 5 minutes, turning once. Transfer to a bowl, pour the
reserved lemon juice over the prawns and toss to coat. Spoon equal
portions of the couscous on the serving plates and top with three prawns.
Top with a dollop of the aïoli. Serves 6.


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