Garlic, Chilli and Coriander Prawns with Vegetable Couscous

17:55:00 Unknown 0 Comments

Prep Time	Cook Time	Serves
20 min	20-30 min	4

Ingredients 

Prawns 

5 cloves of garlic
1/2 red chilli, finely chopped and deseeded
1 large handful of fresh coriander, leaves and stems chopped finely
600g of raw prawns, shelled and de-veined
1 lime, juice
salt and pepper

Couscous 

1 mild red chilli, finely sliced into rings
1 handful of almonds, toasted
1 red pepper, diced
40g of dried fruit, I used mango and fig
2 large spring onions, white and light green parts sliced into thin rings
2 tsp of cumin
400ml of boiling water
1 cube of vegetable stock
1 tbsp olive oil
250g of couscous
fresh coriander and feta (optional)
salt and pepper

Preparation 

1. Mash the garlic, chilli and coriander into the butter. Set aside. 
2. Boil 400ml of water and then add a vegetable stock cube. Combine well. 
3. Measure your couscous and then add the boiling water and the olive oil. Set aside for 10 minutes. 
4. Saute your spring onion, red pepper and chilli in a large pan or paella dish. 
5. Once softened, add your almonds and the cumin. Mix well. 
6. Put your dried fruit into a heatproof bowl and pour in some boiling water, just enough to cover. 
7. Fluff up your couscous and then add it to your large pan. 
8. Drain your dried fruit and then add them to the pan as well. 
9. Stir careful, combining all the ingredients. 
10. Season well with salt and pepper. 
11. Garnish with coriander and feta. 
12. Just prior to serving, cook the prawns. 
13. Heat a saute pan and add the butter mixture. 
14. Once the butter has melted stir-fry the prawns until pink and cooked through (approx 2-3 minutes). 
15. Squeeze the lime juice on top. Season with salt and pepper. 
16. Serve your couscous in a bowl and place the prawns on top. Generously drizzle the remaining butter, chilli and coriander sauce on top. 
17. Enjoy!