Moroccan Chermoula Prawns With Pearl Couscous

Moroccan Chermoula Prawns With Pearl Couscous

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!

Recipe Information

Serves

4 people

Preparation

20 minutes

Cooking

15 minutes

Difficulty

Moderate

Ingredients

  • 1/2 cup coriander, chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 garlic clove, crushed
  • 2 tbsp lemon juice
  • 1/2 tsp sweet paprika
  • 1/2 tsp ground turmeric
  • 48 moroccan marinated prawns, peeled, deveined, tails intact
  • 250g pearl couscous
  • 2 cups (500ml) chicken stock
  • Yoghurt, to serve
  • Lemon wedges, to serve
  • Extra coriander sprigs, to serve

Steps

  1. 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.
  2. 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.
  3. 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.
  4. Divide the couscous among serving plates. Top with the prawn skewers and sprinkle with coriander sprigs. Serve with yoghurt and lemon wedges.

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