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!
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
Method
- 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.
