Grilled prawns with pea tabbouleh
1 ½ tablespoons olive oil
1 onion, thinly sliced
1 small red capsicum, thickly sliced
1 long red chilli, thinly sliced
2 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1teaspoon sweet paprika
400 g canned cherry tomatoes
400 g canned chickpeas, drained
500 ml (2 cups) chicken stock
16 peeled Australian prawns, cleaned, tails intact
½ preserved lemon, flesh discarded, rind thinly sliced
Juice of 1 lemon, or to taste
Cous cous, to serve
Mint, coriander, Greek yoghurt and lemon wedges to serve
Combine prawns, oil, garlic, rind, juice and cumin in a bowl, mix well to coat, cover and marinate in the refrigerator for 20 minutes.
Meanwhile, for pea tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (10-12 minutes), drain through a fine sieve and rinse under cold running water to cool. Drain well, spread on a tray to dry out a little (15 minutes), then combine in a bowl with peas, cucumber, mint and spring onion. Whisk olive oil, lemon juice, vinegar and garlic in a bowl to combine, season to taste and toss through salad just before serving.
Preheat a barbecue to medium-high heat. Drain prawns from marinade, thread onto skewers and grill, turning occasionally, until cooked through (2-3 minutes). Dust with sumac and serve hot with pea tabbouleh, yoghurt and lemon wedges.