18 fresh tiger prawns (shelled, tails and intestinal tract removed)
1 1/2 tbsp Mount Zero extra virgin olive oil (we recommend Arbequina)
Pinch Pink Lake Salt
1 cup pearl couscous*
500ml boiling water or stock
4-6 tbsp Mount Zero Yuzu extra virgin olive oil
*Sometimes called gourmet couscous or Israeli couscous
For the pesto:
2 garlic cloves
1/2 tsp Pink Lake Salt
2 cups fresh basil leaves (firmly packed)*
30g pine nuts, lightly toasted
40g grated parmesan
80ml Mount Zero extra virgin olive oil (we recommend Arbequina)