Grills that will thrill! Prawn skewers with herb couscous

Fire up the barbecue or grill for these crowd-pleasing recipes bursting with zingy spring flavours.

Serves 4

• 1 sprig of rosemary, leaves chopped
• 3 garlic cloves, grated
• ½tsp saffron, soaked for 5 minutes in 20ml (¾fl oz) boiling water
• ½tsp ground cinnamon
• 1tsp fennel seeds, crushed
• Zest and juice of 1 lemon
• 1tbsp olive oil
• 16 large shell-on raw prawns (or use large peeled prawns)

For the couscous

• 200g (7oz) wholewheat couscous
• 200ml (7fl oz) light stock
• Zest and juice of 1 orange
• 4tbsp pomegranate seeds
• 1tbsp each of mint, dill and parsley, chopped
• 100g (3½oz) cherry tomatoes, halved
• Salt and pepper
• Lemon wedges, to serve

Place the rosemary and garlic in a bowl and add the spices, lemon zest and juice and olive oil. Prepare the prawns by cutting them down the back, then remove the black vein. Wash, pat dry and add to the bowl. Allow to marinate for 10 minutes or so.

Put the couscous into a bowl. Add the stock and the orange zest and juice. Cover with a cloth for 10 minutes until all the liquid has been absorbed, then fluff up with a fork to separate the grains. Add the pomegranate seeds, chopped herbs and tomatoes, then season and set aside.

Preheat a grill or barbecue. Remove the prawns and thread onto skewers (see tip across the bottom of the page). 

Cook under the hot grill for 5-6 minutes, or slightly less if using peeled prawns, turning occasionally, or grill over a barbecue. Transfer to plates and serve with the couscous and lemon wedges.