MOROCCAN PRAWNS WITH COUSCOUS

Moroccan Prawns With Couscous image

This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.

Provided by The Flying Chef

Categories Grains

Time 55m

Yield 2 serving(s)

Number Of Ingredients 27

Ingredients

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
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
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
1 liter water
2 teaspoons vegetable bouillon granules
1 (125 g) sachet quick-cooking couscous

Steps:

Sauce.
Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
Vegetables.
Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
Couscous.
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.
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.
Prawns.
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.
Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
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.

Nutrition Facts : Calories 665, Fat 35.9, SaturatedFat 5, Cholesterol 37.8, Sodium 231.8, Carbohydrate 72.7, Fiber 9.5, Sugar 8.7, Protein 16.1

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