One Pot Peri-Peri Prawns

One Pot Peri-Peri Prawns

with Couscous

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Peri Peri. The Portuguese marinade so delicious, they named it twice. Our Portuguese-inspired peri-peri prawns are quick, delicious and simple to cook, making them a great thing to enjoy for a midweek dinner. Packed with fresh ingredients like courgette, sun-dried tomatoes and red onion, the flavours in this dish are hard to beat. Serve everything up in deep bowls and finish off with a good squeeze of fresh zesty lemon.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

30 grams

Sundried Tomatoes

1 unit(s)

Red Onion

1 unit(s)


1 unit(s)

Garlic Clove

½ unit(s)


1 pot(s)

Peri Peri Seasoning

150 grams

King Prawns


240 grams

Water for the Couscous

1 sachet

Vegetable Stock Powder


120 grams



1.5 tbsp

Olive Oil for the Couscous

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1879 kJ
Energy (kcal)449 kcal
Fat8.0 g
of which saturates1.0 g
Carbohydrate65 g
of which sugars20.0 g
Protein25 g
Salt4.46 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Roughly chop the sun-dried tomatoes, pop into a small bowl and cover with warm water to soften. Halve, peel and thinly slice the red onion. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press).


Heat a saucepan over medium-high heat (no oil!). When hot, add the courgette pieces and cook stirring occasionally until they begin to soften and char at the edges, 3-4 mins Meanwhile, zest and halve the lemon. Drain the softened sundried tomatoes.


Once the courgettes have begun to char, add a splash of oil to the pan and stir in the red onion and sun-dried tomatoes. Cook, stirring until softened, 3-4 mins. Stir in the garlic and Peri Peri seasoning. TIP: It's hot, so go easy if you're not a fan! Cook until fragrant, 30 seconds.


Add the prawns to the pan. Stir and cook until the prawns are cooked through, 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Meanwhile, pour the boiling water from your kettle (see ingredients for amount) into a measuring jug. Add the stock powder. Stir to dissolve.


Stir the couscous into the saucepan followed by the stock. Pop a lid on the pan or cover tightly with foil and remove from the heat. Leave to the side for 8-10 mins.


Fluff the couscous up with a fork and stir in the lemon zest and olive oil (see ingredients for amount). Season to taste with lemon juice, salt and pepper. Dig in!