Ingredients

Serves 4-6

250g barley couscous
Sea salt
Freshly milled pepper
1 blood orange, segmented
1 red onion, finely chopped
2 tbs chopped flat leaf parsley
2 tbs chopped mint
1 lemon, juiced
50ml extra virgin olive oil
10 large Gympie red claw crayfish, split and cleaned
40ml extra virgin olive oil
1 recipe vanilla dressing (see below)

Vanilla dressing
300ml freshly squeezed blood orange juice
1 clove garlic, crushed
4 seeds from a cardamom pod
½ vanilla pod, split, seeds scraped out and discarded
150ml olive oil

Method


Place the couscous in a wide bowl and pour on enough cold water to barely cover, season with salt and pepper and mix well. After 5 minutes the couscous will have absorbed all the water, add 125ml of hot water and mix well to fluff it up. Add blood orange, onion and parsley. Set aside. 
Drizzle crayfish with extra virgin olive oil and season with salt and pepper. Place on a preheated BBQ or grill plate flesh side down for 2 minutes. Turn and allow to kiss the heat for a further 30 seconds. Serve immediately with couscous and drizzle with vanilla dressing.

Vanilla Dressing
Strain the orange juice into a pan, add the garlic and cardamom, bring to the boil, then simmer until reduced to a syrup. Add olive oil and vanilla seeds. Pass through a fine sieve.