MOROCCAN PRAWNS WITH TOMATO & ALMOND COUSCOUS

MOROCCAN PRAWNS WITH TOMATO & ALMOND COUSCOUS image

Yield 4

Number Of Ingredients 11

1/4 cup olive oil
3 tsp Moroccan spice
24 medium green prawns, peeled, with tails intact and butterflied
200ml chicken stock
30g butter
1 cup (200g) couscous
2 red onions, finely sliced
300g red grape tomatoes, halved
1 cup parsley leaves, roughly chopped
50g flaked almonds, toasted
Lemon wedges, to serve

Steps:

In a medium bowl, combine 2 tbs oil, spice and prawns, marinate for 30 mins. Bring stock and butter to the boil in a small saucepan. Remove from the heat. Add the couscous, cover and set aside for 3 minutes. Fluff with a fork to separate the grains. Heat remaining oil in a frying pan over medium heat. Cook onion for 5 mins until slightly caramel around the edges. Increase heat, add tomatoes and toss for 1 min. Add couscous and continue to cook for another minute. Fold through parsley and almonds. Season with salt and pepper. Chargrill the prawns for 20 seconds each side or until they are golden. Serve the couscous topped with prawns and lemon wedges.