Our Moroccan Chermoula Prawns With Pearl Couscous Recipe
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.
