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Salt and cumin prawns on lemon couscous
Salt and cumin prawns on lemon couscous
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Delicious salt and cumin prawns atop fragrant herby couscous.
Ingredients:
  • 40g (1/4 cup) plain flour
  • 10.00 gm ground cumin
  • Salt
  • 1 tsp ground white pepper
  • 24 medium green prawns, peeled leaving tails intact, deveined
  • Vegetable oil, to shallow-fry
  • 290g (1 1/2 cups) couscous
  • 20g butter
  • 375ml (1 1/2 cups) boiling water
  • 40g baby rocket leaves
  • 62.50 ml fresh continental parsley, loosely packed coarsely chopped
  • 3 green shallots, ends trimmed, finely chopped
  • 20.00 ml drained coarsely chopped capers
  • 1 garlic clove, crushed
  • 2 tsp finely shredded lemon rind
  • Lemon wedges, to serve
Instructions:
  • In a ceramic or plastic bowl, mix the flour, cumin, 1 teaspoon of salt, and pepper. Add the prawns and coat them gently.
  • Heat a large frying pan with 3cm depth of oil over high heat. Cook half of the prawns for 3 minutes until they curl and change color. Remove to a paper towel-lined plate. Repeat with the rest of the prawns, reheating the oil as needed between batches.
  • In a large heatproof bowl, mix couscous with butter. Stir in boiling water and cover with plastic wrap. Let sit for 5 minutes until liquid is absorbed. Fluff grains with a fork, then add rocket, parsley, green shallot, capers, garlic, and lemon rind. Season with salt to taste.
  • Divide the fluffy couscous onto serving plates. Arrange the succulent prawns on top and serve promptly with lemon wedges.

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