Quick Chermoula Prawns & Moroccan Medley Couscous
Our Moroccan Medley Couscous is flavoured with cumin and mint with a fruitiness from apple and tomato. Paired here with herby and zingy chermoula prawns this is a quick, tasty and healthy lunch for two. This also works well with fish fillets (cod or bass are delicious) just adjust the cooking times accordingly.
Method
To make the chermoula marinade put the coriander, parsley, garlic, ground spices, lemon juice and zest into a food processor and blitz. Add the olive oil and blitz again until smooth. Season with salt.
Put the prawns in a bowl and add the chermoula. Toss to coat and set aside to marinate.
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork and stir in the grated carrot.
Heat a frying pan over a medium heat and add a drizzle of oil. When hot add the prawns. Cook for 3-4 minutes, turning once, or until the prawns are pink and cooked through depending on size.
Serve the prawns on top of the couscous garnished with coriander and a lemon wedge for squeezing.
Ingredients
- large handful of fresh coriander, plus extra to serve
- handful of fresh parsley
- 2 garlic cloves, minced
- pinch of cayenne pepper
- ¼ tsp ground cumin
- ¼ tsp sweet paprika
- 1 lemon, juice and zest of ½, ½ cut into wedges
- 3 tbsp olive oil, plus extra for drizzling
- 180g raw peeled king prawns
- 1 x packet of Ainsley Harriott Moroccan Medley Couscous
- 1 small carrot, peeled and grated
- sea salt