Moroccan Style Prawn Tails with Rainbow Salsa Couscous
This Moroccan inspired dish is healthy and packed full of flavour. Prawns are a great source of Vitamins B-6, B-12 and Niacin, which help the body produce energy, build muscle and replenish red blood cells. Adding a pop of sweetness to this dish, pomegranates are a great source of vitamin B6, keeping our nervous systems healthy so our cells can send signals to each other.
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What you’ll need
- 10- 12 Wild King Prawn Tails
- 2 Sprigs of rosemary
- 2 Garlic cloves, peeled
- Olive oil
- 1 Level tsp smoked paprika
- A Good pinch of saffron
- 2 Oranges
- 150g Wholewheat couscous
- 20g Peas
- 1/4 Courgette
- 1/4 bulb of Fennel
- 1 Stick of Celery
- 2 Spring onions
- ½ Yellow pepper
- 1 Fresh red chili
- ½ Bunch of fresh mint
- Juice of 1 lemon
- 2 tbsp Natural yogurt
- 1/2 1 Pomegranate
Let's Cook!
Step 1
Strip the rosemary leaves into a mortar, then add the garlic and,using the pestle,pound into a paste with a pinch of salt. Muddle in 1 Tbsp of oil, the paprika,saffron and a swig of boiling water to make a marinade. Cut 1 orange into wedges, toss with the prawns and the marinade and set aside for 10 minutes.
Step 2
Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave it to fluff up. Finely chop the asparagus, fennel, courgettes, celery, spring onions, yellow pepper and chili, and put them in a nice serving bowl, finely chop some mint leaves and set aside, then pick and finely chop the rest and add to the bowl with the juice from the lemon and the remaining orange
Step 3
Put a large non-stick frying pan over a high heat. Add the prawns, marinade and orange wedges and cook for 4-5 minutes, or until the prawns are crisp, then arrange on top of the couscous.
Step 4
Dollop with yogurt, and sprinkle over the pomegranate seeds. Garnish with remaining mint leaves, and serve.
