Chermoula Prawns

Name: Chermoula Prawns with Couscous and Coriander
Total time: 15 min
Yield: 2
Cuisine: North African
Ingredients: 150 Couscous; 120 King Prawns; ½ Chicken Stock Powder; 1 Chermoula Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Chickpeas; ½ Lemon; 1 Courgette; 1 Coriander; 300 Water for the Couscous; 100 Water for the Sauce

with Couscous and Coriander

Recipe Development TeamPublished on July 06, 2018

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A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat, and is the hero seasoning in tonight’s speedy dish. Sweet juicy prawns in a thick tomato sauce packed with fresh veggies and served alongside roasted sweet potatoes, it’s hard to say which ingredient we love most. Regardless of the weather outside, this recipe will transport you to the warm, sunny climes of Northern Africa.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

150

Couscous

120

King Prawns

Chicken Stock Powder

Chermoula Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Chickpeas

Lemon

Courgette

(May contain traces of: Celery)

Coriander

Not included in your delivery

300

Water for the Couscous

100

Water for the Sauce

Nutritional information

Energy (kcal)545 kcal

Energy (kJ)2280 kJ

Fat5 g

of which saturates1 g

Carbohydrate84 g

of which sugars18 g

Protein31 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Plate

•Sieve

•Grill Pan

Cooking Instructions and Tips

a) Pour the boiling water (see ingredients for amount) into a measuring jug. Add the stock powder and stir to dissolve. b) Pop the couscous into a bowl, season with salt and pepper. Pour in the boiling stock and cover the bowl with plate. Leave to one side for 8 mins, the couscous will absorb the water and swell up in this time.

a) Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces. b) Roughly chop the coriander (stalks and all). c) Chop the lemon into wedges. d) Drain the chickpeas in a sieve.

a) Heat a splash of oil in a large frying pan over medium-high heat. Add the courgette and cook stirring frequently for 2 mins. b) Add the chermoula and stir in, cook for 1 minute and then add the chopped tomatoes and the water (see ingredients for amount).

a) Add the prawns and chickpeas to the sauce. Lower the heat to medium. b) Simmer until the prawns are cooked and the courgettes are soft, 3-4 mins, stirring every now and then. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

a) Fluff the couscous up with a fork and stir in half the coriander and a squeeze of lemon juice. b) Taste and add salt and pepper if required.

a) Share the couscous between your bowls. Top with the chermoula prawns. b) Add a wedge of lemon and finish with a sprinkling of the remaining coriander.