Name: Moroccan prawns with tomato & almond couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: moroccan
Ingredients: 56.88 gm olive oil; 7.50 gm Moroccan spice; 24 medium green prawns, peeled, with tails intact and butterflied; 200ml chicken style liquid stock; 30g butter; 200g couscous; 2 red onions, finely sliced; 300g red grape tomatoes, halved; 250.00 ml parsley leaves, roughly chopped; 50g flaked almonds, toasted; Lemon wedges, to serve

Moroccan prawns with tomato & almond couscous

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Ingredients:

56.88 gm olive oil
7.50 gm Moroccan spice
24 medium green prawns, peeled, with tails intact and butterflied
200ml chicken style liquid stock
30g butter
200g couscous
2 red onions, finely sliced
300g red grape tomatoes, halved
250.00 ml parsley leaves, roughly chopped
50g flaked almonds, toasted

Instructions:

Combine 2 tablespoons of oil, spices, and prawns in a medium bowl. Let marinate for 30 minutes. In a small saucepan, bring stock and butter to a boil; then remove from heat.
Combine the couscous, cover, and let it sit for 3 minutes. Fluff with a fork to separate the grains.
Heat the remaining oil in a frying pan over medium heat. Saute the onion for 5 minutes until slightly caramelized around the edges. Increase the heat, then add the tomatoes and stir-fry for 1 minute.
Stir in couscous and cook for an additional minute. Gently mix in fresh parsley and crunchy almonds. Season with a pinch of salt and pepper to taste.
Grill the prawns for 20 seconds per side until golden. Top the couscous with the grilled prawns and lemon wedges before serving.

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