Sizzling Moroccan prawns with couscous and rainbow salsa

This Jamie Oliver recipes brings together quick-marinated prawns, fluffy couscous, a vibrant array of vegetables and creamy yoghurt.

Sizzling Moroccan prawns with couscous and rainbow salsa. Credit: Jamie Oliver Enterprises

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 2 sprigs fresh rosemary
• 2 cloves garlic
• Sea salt
• Olive oil
• 1 level tsp smoked paprika
• Good pinch saffron
• 6 large raw shell-on king prawns, preferably from sustainable sources
• 2 oranges
• 150 g wholewheat couscous
• 400 g colourful mixed seasonal veg, such as peas, asparagus, fennel, zucchini (courgettes), celery, spring onions, red or yellow capsicum (peppers)
• 1 fresh red chilli
• ½ bunch fresh mint (15 g)
• 1 lemon
• 2 tbsp natural yoghurt
• 1 pomegranate

Instructions

1. Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt. Muddle in 3 tsp of oil, the paprika, saffron and a swig of boiling water to make a marinade.
2. Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and set aside for 10 minutes.
3. Meanwhile, put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up.
4. Finely shop all your colourful seasonal veg and chilli, and put them into a nice serving bowl. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.
5. Put a large non-stick frying pan on a high heat. Add the prawns, marinade and orange wedges and cook for 4 to 5 minutes, or until the prawns are gnarly and crisp, then arrange on top of the couscous. Dollop with yoghurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.

Recipe from Everyday Super Food by Jamie Oliver (Penguin Random House). ⓒ Jamie Oliver Enterprises Limited.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.