Coriander Prawn, Couscous and Pomegranate Salad

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