Steps
- To make the chermoula butter, combine the softened butter, chopped chilli, garlic, and half of each of the lemon zest, ground cumin, sweet paprika, and chopped coriander in a small food processor. Blend until well combined. Place a 30cm long sheet of baking paper on a work surface, spread the butter mixture on it, and form it into a 12cm log. Roll up the baking paper and twist the ends to secure. Chill for 1 hour or until firm.
- In a bowl, combine the couscous, remaining lemon zest, cumin, paprika, and 1 tsp of sea salt. Pour 1 cup (250ml) of boiling water over the mixture, cover with a tea towel, and set aside for 15 minutes or until the liquid is absorbed.
- Heat the extra virgin olive oil in a frypan or wok over medium-high heat. Add the pre-cooked tiger prawns to the pan and cook for 1-2 minutes, turning once, to warm through. Slice the chilled chermoula butter into four 3cm-thick pieces and add to the pan, tossing the prawns to coat them in the melted butter and sauce.
- Fluff the couscous with a fork, then stir in the sliced red onion and remaining chopped coriander.
- Divide the couscous among serving plates and top with the prawns. Garnish with extra sliced chilli and whole coriander leaves. Serve immediately and enjoy!
