Piri-piri prawns and harissa couscous

Prawn & harissa stew with couscous


Ingredients


For the piri-piri prawns

  • 2 red chillies, seeds removed, roughly chopped
  • 1 dried chilli, roughly chopped
  • ½ lemon, juice only
  • 3 garlic cloves, peeled
  • 1 tbsp sweet smoked paprika
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 12 very large African prawns, shells removed but tails left on, cleaned

For the couscous

  • 200g/7oz wholegrain couscous
  • 400ml/14fl oz boiling water
  • 1 tsp harissa
  • 1 tbsp pomegranate molasses
  • 1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets)
  • ½ lemon, juice only
  • 1 red onion, finely sliced
  • 1 pomegranate, fleshy seeds only
  • 1 small bunch coriander, roughly chopped
  • 1 lemon, quartered, to serve

Preparation method

  1. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.
  2. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour.
  3. Heat a griddle pan until hot and cook the prawns for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through.
  4. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous.
  5. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.
  6. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.


bbc.co.uk

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