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Sizzling Moroccan prawns
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Total Time:
20 minutes
Enhance dish with vitamin-rich pomegranates for a sweet twist that supports a healthy nervous system.
Ingredients:
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • olive oil
  • 1 level teaspoon smoked paprika
  • 1 good pinch of saffron
  • 6 large raw shell-on king prawns, from sustainable sources
  • 2 oranges
  • 150 g wholewheat couscous
  • 400 g colourful mixed seasonal veg, such as peas, asparagus, fennel, courgettes, celery, spring onions, red or yellow peppers
  • 1 fresh red chilli
  • ½ a bunch of fresh mint (15g)
  • 1 lemon
  • 2 tablespoons natural yoghurt
  • 1 pomegranate
Instructions:
  • Prepare the rosemary by removing the leaves and placing them in a mortar and pestle. Peel the garlic and add it to the mortar along with a pinch of sea salt and pound into a paste. Mix in 1 tablespoon of oil, paprika, saffron, and a splash of boiling water to create a marinade. Using scissors, devein the prawns and cut an orange into wedges. Combine the prawns and orange wedges with the marinade and let sit for 10 minutes. Place couscous in a bowl, cover with boiling water, and let fluff up. Finely chop seasonal vegetables and chili and place in a serving bowl. Reserve a few mint leaves, finely chop the rest, and add to the bowl with lemon juice and remaining orange. Mix in couscous, season, and set aside. Heat a non-stick pan, add prawns, marinade, and orange wedges, and cook for 4-5 minutes until prawns are crispy. Arrange prawns on top of couscous, top with yogurt, pomegranate seeds, and reserved mint leaves before serving.

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