- Step 1
Place squid and prawns in a bowl. Finely chop 1/4 cup of the coriander leaves. Add the chopped coriander, garlic, lemon rind, 1 tbs lemon juice, 1 1/2 tbs oil and 1 tsp harissa to the bowl. Stir to combine. Cover. Place in the fridge.
- Step 2
Meanwhile, preheat a barbecue or chargrill on medium-high. Drizzle corn with 2 tsp oil. Season. Cook, turning, for 12 minutes or until lightly charred and tender. Cool slightly. Remove kernels from the cob.
- Step 3
Cook couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain and transfer couscous to a bowl. Combine aioli, remaining harissa and 1-2 tsp lemon juice in a bowl.
- Step 4
Combine tomatoes and remaining oil in a bowl. Season. Cook, turning, for 3 minutes or until lightly charred. Transfer to bowl. Season seafood mixture. Cook, turning, for 3-4 minutes or until just cooked through.
- Step 5
Add corn, remaining coriander, shallot, seafood and remaining lemon juice to the couscous. Toss gently to combine. Divide among bowls. Drizzle with the harissa aioli. Sprinkle with baby coriander.
Chargrilling the corn results in sweet, slightly smoky kernels.
Toss leftover aioli through a simple bean salad, combine with lemon zest and fresh dill to serve with salmon or fish cakes, or mix with lime and sriracha chilli sauce to go with barbecue chicken.