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    Moroccan prawns and couscous

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    Moroccan prawns and couscous

    From pot to table in just 15 minutes.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 200g essential Waitrose couscous
    • 2 lemons, 1 zest and juice, 1 cut into wedges
    • 3 tbsp extra virgin olive oil
    • 1 essential Waitrose red pepper, deseeded, thinly sliced
    • 2 garlic cloves, crushed
    • 1 tsp ground cumin
    • 2 tsp ground paprika
    • 400g frozen raw king prawns, defrosted
    • 80g Cooks’ Ingredients coriander, roughly chopped
    • 30g dried apricots, roughly chopped


    1. Put the couscous and lemon zest in a large bowl; season. Drizzle over 1 tbsp oil, then pour over 200ml boiling water. Cover with clingfilm and set aside.
    2. In a large frying pan, heat the remaining 2 tbsp oil. Fry the pepper for 3 minutes, then add the garlic and spices. Cook for 1 minute, then toss in the prawns. Cook for 4 minutes, or until pink and coated in spice. Splash in half the lemon juice to make everything a little saucy, then stir in a small handful of coriander and season.
    3. Fluff up the couscous with a fork. Toss with the remaining lemon juice and coriander and the apricots. Serve with the prawns and lemon wedges.

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    Drinks recommendation

    A light and poised white that will make a perfect partner to prawns, with white pepper overtones that are a great foil to the exotic Moroccan flavours of the dish.Bin number: 396509


    Average user rating

    4 stars