Moroccan Prawns with Couscous

Name: Moroccan Prawns with Couscous
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup water; 2 tsp fish stock granules; 0.5 tsp garlic powder; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp ground ginger; 1 tsp grated lemon zest; 1 tbsp lemon juice; 4 tbsp hot mango chutney; 2 tbsp sweet mango chutney; 3 tbsp olive oil; 10 large green prawns; 3 garlic cloves; 1 tsp paprika; 1 tsp cumin; 0.5 tsp ginger; 1 pinch cayenne; 1 tbsp fresh parsley; 2 tbsp olive oil; 1 small red capsicum; 1 small yellow capsicum; 1 medium carrot; 1 small zucchini; 100 g red currants; 1 l water; 2 tsp vegetable bouillon granules; 1 sachet quick-cooking couscous (125 g)

Prawns, sachet couscous and coriander simmered on the stove and spiced with cumin and ginger. Finish with red currants.

55 min · Serves 2 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 25 min · 55 min total
Difficulty: medium

1
Sauce. Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
2
Vegetables. Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
3
Couscous. Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
4 min
4
Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
5
Prawns. Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
6
Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
7
To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous, garnish with extra red currants.