Coriander Prawn, Couscous and Pomegranate Salad

Seafood recipes

Coriander Prawn, Couscous and Pomegranate Salad

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Prawns spiced with coriander and cumin served on a bed of bulgur wheat and couscous. Bright red sweet peppers and pomegranate rubies liven up this dish and the charred sweet corn adds a typical South African flavour to this deliciously filling Mediterranean salad.


Serves 3


Difficulty: A little effort

Preparation time: 20 minutes

Cooking time: 1 hour 30 minutes

1 hour 15 min
  1. For the prawn bisque dressing, heat the oil in a pot over high heat; add the prawn heads, prawn shells and garlic and fry, 4 minutes. Add the tomato paste and fry, 3 minutes. Add the water and turn the heat down to low. Reduce, 1 hour. Stir in the lemon juice and cook, 20 minutes. Whisk in the cream.
  2. For the prawns, combine the cumin, coriander, cayenne, salt and oil. Rub the marinade over the prawns and set aside, 5 minutes.  Heat a pan until hot and cook the prawns until firm and tender, 2 minutes per side.
  3. For the couscous, combine the couscous, thyme and salt in a bowl. Add the boiling water and cover with a lid. Set aside, 5 minutes.
  4. For the bulgur wheat, heat the oil in a pot over medium heat; add the bulgur wheat and toast, 1 minute. Add the lemon juice and water and boil until tender, 12 minutes.
  5. For the salad, heat the oil in a pan over high heat; add the corn and fry until charred, 3-4 minutes.
  6. Toss the couscous, bulgur wheat, corn, red pepper and pomegranate rubies together. Add the prawns and parsley on top and serve with the dressing and lemon wedges on the side.


TIP: For additional flavour, add any fish heads or bones to the broth when making the prawn bisque dressing.


Wine pairing: Grenache Blanc, Paardeberg Paarl region



Recipe by: Grant-Lee Hicks

Image by: Nické Spies

Wine pairing by: Cameron Bishop



3 comensales 3 comensales 3 comensales
Recipe for 3 people



20ml (4 tsp) olive oil

250ml (1 cup / 210g) prawn heads and shells

125ml (½ cup / 120g) tomato paste

500ml (2 cups) water

3 (12g) garlic cloves

60ml (¼ cup) lemon juice

30ml (2 tbsp) cream



10ml (2 tsp) ground cumin

7.5ml (1½ tsp) ground coriander

7.5ml (1½ tsp) cayenne pepper

10ml (2 tsp) salt

15ml (1 tbsp) olive oil

200g Pescanova Mozambique tiger prawns



250ml (1 cup / 250g) couscous

20ml (4 tsp) thyme leaves

15ml (1 tbsp) salt

250ml (1 cup) water, boiling



15ml (1 tbsp) olive oil

160ml (⅔ cup) bulgur wheat

10ml (2 tsp) lemon juice

160ml (⅔ cup) water



20ml (4 tsp) olive oil

125ml (½ cup / 125g) fresh corn kernels

80ml (⅓ cup / 80g) red pepper, finely chopped

45ml (3 tbsp) pomegranate rubies

30ml (2 tbsp) parsley, finely chopped

3 lemon wedges,