Moroccan Prawns With Couscous

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.