Moroccan Prawns With Couscous Recipe

Name: Moroccan Prawns With Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 cup water; 2 teaspoons fish stock granules (a good flavoursome one.); 1/2 teaspoon garlic powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground ginger; 1 teaspoon grated lemon zest; 1 tablespoon lemon juice; 4 tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.); 2 tablespoons sweet mango chutney; Prawns; 3 tablespoons olive oil; 10 large green prawns; 3 garlic cloves, crushed; 1 teaspoon paprika; 1 teaspoon cumin; 1/2 teaspoon ginger; 1 pinch cayenne; 1 tablespoon fresh parsley, finely chopped; Vegetables; 2 tablespoons olive oil; 1 small red capsicum, finely chopped; 1 small yellow capsicum, finely chopped; 1 medium carrot, finely chopped (diced); 1 small zucchini, finely chopped; 100 g red currants; Couscous; 1 liter water; 2 teaspoons vegetable bouillon granules

Servings: persons

Sauce
1 cup water
2 teaspoons fish stock granules (a good flavoursome one.)
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon grated lemon zest
1 tablespoon lemon juice
4 tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
2 tablespoons sweet mango chutney
Prawns
3 tablespoons olive oil
10 large green prawns
3 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ginger
1 pinch cayenne
1 tablespoon fresh parsley, finely chopped
Vegetables
2 tablespoons olive oil
1 small red capsicum, finely chopped
1 small yellow capsicum, finely chopped
1 medium carrot, finely chopped (diced)
1 small zucchini, finely chopped
100 g red currants
Couscous
1 liter water
2 teaspoons vegetable bouillon granules
1 (125 g) sachet quick-cooking couscous

1
Sauce.
2
Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
3
Vegetables.
4
Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
5
Couscous.
6
Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
7
Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
8
Prawns.
9
Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
10
Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
11
To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous, garnish with extra red currants.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Sauce, 1 cup water, 2 teaspoons fish stock granules (a good flavoursome one.), 1/2 teaspoon garlic powder, and more.

Yes, Moroccan Prawns With Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Prawns With Couscous

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