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Chermoula Prawns with Tzatziki, Cous Cous, Roasted Butternut Squash, Lemon, Feta and Mint Salad


  • 24 large tiger prawns  
  • 12 skewers soaked in water overnight
  • 400g cous cous
  • 1 butternut squash
  • 100g diced feta 
  • Olive oil
  • 3 shallots finely diced
  • Chopped mint and coriander
  • 1 chilli de-seeded and finely diced  

Chermoula Marinade

  • Half bunch flat parsley
  • Half bunch coriander
  • 1 red onion chopped
  • 4 garlic cloves
  • 1-2 red chilies
  • 2 tbsp. sweet smoked paprika, 1 tbsp coriander, 2 tbsp cumin, 1 tbsp turmeric, 2 tbsp salt, 
  • 2 lemons juiced
  • Olive oil  


  • Half cucumber grated
  • 2 tbsp chopped mint
  • ¼ clove garlic finely chopped
  • 200mls natural Greek yoghurt
  • Splash red wine vinegar


  • To make the chermoula put all the ingredients into a food processer and blend to a fine paste
  • Peel and de-vein the prawns and marinade for at least a couple of hours
  • Place 3 prawns on each skewer and they are ready to be grilled or BBQ
  • To make the couscous roast the butternut squash in an oven at 180 for 20 minutes until soft. Put the couscous in a bowl and cover with boiling water, cover with a towel and leave sit for 4 minutes. Run a fork through the couscous and add the feta cheese, lemon juice, olive oil, chili, herbs and roasted butternut squash.
  • To make the Tzakziki combine all the ingredients together and season  
  • Grill or BBQ the prawns 2 minutes on each side or until they turn pink

To plate

  • Serve on large platters and place in the center of the table - perfect food for sharing

Chef's Tips

  • The couscous salad can be eaten hot or cold and lasts a couple of days in the fridge
  • Try and marinade the prawns overnight if you can
  • Always soak your skewers in water, this will prevent them going on fire on your BBQ


The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie