Chimichurri Prawns


Prep Time 15 | Cook time 25 mins


Serves 4


320 kcal / serve


  • 216 king prawns
  • 2-3 Tbs Chimichurri sauce (see below)
  • 2 zucchinis
  • 1 small eggplant
  • 1 cup couscous
  • 1⁄3 cup Greek yoghurt


  • 1 cup flat-leaf parsley leaves
  • 1 cup coriander leaves
  • 2 tsp ground cumin
  • 1 garlic clove, minced
  • 1⁄2 cup olive oil
  • 2 Tbs red wine vinegar
  • Diced red/green chilli (optional)


  1. To make the chimichurri, add all ingredients to a food processor and blend to a smooth texture.
  2. Peel and devein prawns, marinate in two tablespoons if chimichurri, set aside.
  3. Thinly slice zucchini and eggplant lengthwise and drizzle with EVOO (Extra Virgin Olive Oil).
  4. On a BBQ grill, grill vegetables until cooked and slightly charred, set aside.
  5. Grill prawns for approximately one minute each side or until cooked through.
  6. Meanwhile, place couscous into a large bowl, pour enough boiling water over the couscous to just cover allowing to sit for 3 minutes, then fluff with a fork.
  7. To serve, divide couscous, vegetable and prawns between two and serve with Greek yoghurt, a lemon wedge and additional chimichurri as desired.

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