Garlic and Chilli Prawns with Couscous

8 Oct

This is not exactly a dish best suited to fall evenings when there is a nip in the air but I do love prawns and the garlic and chilli with it is seriously a match made in food heaven! Also it adds a bit of (imaginary) sunshine to your meals and who doesn’t need sunshine during the colder seasons. Again like most of the recipes here and the essence of my cooking, this is easy enough for a complete beginner to make but the end result is perfection.

Garlic and Chilli Prawns with Couscous (Serves 2)

200-250g raw jumbo prawns

3tbsp olive oil

salt and pepper

juice of 2 limes

a thumb sized piece of ginger, grated

1 red chilli, finely chopped

2 garlic clove, minced


120g couscous

200ml chicken stock

1 spring onion, finely chopped

  • In a large bowl, whisk together the olive oil, salt and pepper, lime juice, ginger, chilli and garlic. Add the prawns and toss to coat. Leave for 10mins to marinate
  • Pour the hot chicken stock over the couscous and stir through spring onion. Cover with a plate and leave for about 10mins until the couscous has absorbed all the stock.
  • Heat a small frying pan  over a medium/high heat and add the prawns and the marinade. Cook until the prawns are pink and fully cooked.
  • Fluff the couscous. Serve the prawns spooned over the couscous with corn on the cob or a fresh green salad.





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