About The Dish
Create a flavourful meal with Moroccan Chermoula Prawns with Pearl Couscous! This recipe brings together Pearl Seafoods' premium prawns marinated in a vibrant, herb-packed chermoula sauce, paired with tender pearl couscous. Perfect for seafood lovers, this dish combines fresh herbs, spices, and juicy prawns for a taste of Morocco in your kitchen. Order fresh prawns online from Pearl Seafoods, delivering across Sydney, and enjoy this delicious, easy-to-make meal at home!
Ingredients List
- 300 g prawns, peeled and deveined
- 1/2 cup fresh coriander, finely chopped
- 3 tbsp olive oil
- 1 tsp ground cumin
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1 cup pearl couscous
- 2 cups vegetable or chicken stock
- Salt and pepper, to taste
- Extra chopped coriander or parsley, for garnish
Steps
- In a small bowl, combine the chopped coriander, oil, cumin, garlic, lemon juice, paprika, and turmeric. In a separate medium bowl, combine the prawns with half of the coriander mixture.
- Heat the remaining oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring, for 5 minutes or until lightly browned. Add the stock and bring to a boil. Reduce heat to medium-low, cover, and cook for 10 minutes or until the couscous is
tender. Remove from heat, cover, and let stand for 10 minutes to steam. Stir in the remaining coriander mixture. - Meanwhile, heat a barbecue flat plate or chargrill on
medium-high. Thread the prawns onto 12 metal or soaked bamboo skewers. Cook the prawns for 2 minutes on each side or until browned and cooked
through. - Divide the couscous among serving plates. Top with the prawn skewers and sprinkle with coriander sprigs. Serve with yoghurt and lemon wedges.