Moroccan Prawn Cous Cous
- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Moroccan Prawn Cous Cous
- 200g essential Waitrose couscous
- 2 lemons, 1 zest and juice, 1 cut into wedges
- 3 tbsp extra virgin olive oil
- 1 essential Waitrose red pepper, deseeded, thinly sliced
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 2 tsp ground paprika
- 400g frozen raw king prawns, defrosted
- 80g Cooks’ Ingredients coriander, roughly chopped
- 30g dried apricots, roughly chopped
Ingredients
- Cous cous - 200g
- Lemon - 1, zested and juiced, 1 in wedges
- Olive oil - 3 tbsp
- Cherry tomatoes - 150g
- Garlic - 2 cloves, crushed
- Ground cumin - 1 tsp
- Sweet Paprika - 1 tbsp
- King prawns - 400g
- Dried cranberries - 20g
- Balsamic vinegar - 2 tbsp
- Flat leaf parsley - a small handful, finely chopped
- Spring onion - 1, finely chopped
Instructions
- Add the couscous and lemon zest in a large mixing bowl.
- Drizzle over 1 tbsp of olive oil, then pour over 200ml boiling water. Season. Cover with a lid or another plate and set aside.
- In a large frying pan, heat the remaining oil. Add the garlic and spices. Cook for 1 minute, then toss in the prawns. Cook for 4 minutes, or until just pink and coated in spice. Splash in half the lemon juice and season.
- Fluff up the couscous with a fork. Drain if needed. Season. Toss with the remaining lemon juice and coriander and the dried cranberries. Add the cherry tomato and basamic vinegar and toss.
- Transfer to serving dish.
- Drizzle over some more olive oil. Sprinkle over the spring onion and parsley.
- Serve with the prawns and lemon wedges.
