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Moroccan chermoula prawns with pearl couscous
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Moroccan prawn skewers with pearl couscous, yoghurt, and zesty lemon.
Ingredients:
  • 125.00 ml coriander, chopped
  • 2.50 gm ground cumin
  • 1 garlic clove, crushed
  • 42.00 gm lemon juice
  • 1.25 gm sweet paprika
  • 1/2 tsp ground turmeric
  • 48 small Raw Black Tiger Prawns, peeled, deveined, tails intact
  • 250g pkt pearl couscous
  • 500ml chicken stock
  • Yoghurt, to serve
  • Lemon wedges, to serve
  • Coriander sprigs, extra, to serve
Instructions:
  • In a small bowl, mix together chopped coriander, oil, cumin, garlic, lemon juice, paprika, and turmeric. Then, in a medium bowl, combine the prawns with half of the coriander mixture.
  • In a medium saucepan over medium-high heat, warm the remaining oil. Add the couscous and cook for 5 mins until lightly browned. Pour in the stock and bring to a boil. Reduce heat to medium-low and cook covered for 10 mins until couscous is tender. Remove from heat, cover, and let it steam for 10 mins. Stir in the remaining chermoula before serving.
  • Heat up a barbecue flat plate or chargrill on medium-high heat. Skewer the prawns onto 12 metal or soaked bamboo skewers and grill them for 2 minutes on each side until they are nicely browned and cooked through.
  • Plate the couscous, lay the prawn skewers on top, sprinkle with coriander, and serve with yoghurt and lemon wedges.

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