Marco Pierre White's prawn couscous recipe

1. 1

   Place the water in a saucepan.

2. 2

   Add the stock pot/cube to the water and bring to the boil, stirring until dissolved to make the fish stock.

3. 3

   Place the couscous in a large, heatproof bowl.

4. 4

   Pour in the freshly boiled stock, cover with cling film and leave for 6 minutes.

5. 5

   After a couple of minutes, heat the olive oil in a large, heavy frying pan.

6. 6

   Add in the raw prawns and fry for 2 minutes if large and 1 minute if using tiger prawns, then turn over and fry for 12 minutes more until they turn pink and opaque.

7. 7

   Once the couscous has stood for 6 minutes, add the cherry tomato halves and chopped red pepper and mix together, fluffing up the couscous with a fork and breaking up any lumps in the couscous.

8. 8

   Sprinkle in the golden raisins and mix in well.

9. 9

   Shred most of the basil (reserving a little for garnish) and stir in.

10. 10

    Place the couscous mixture on a serving dish.

11. 11

    Garnish with a little basil.

12. 12

    Place the prawns on a serving dish and garnish with remaining basil and the lime halves.

13. 13

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.