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Piri Piri Prawns and Harissa Couscous

December 13, 2016

Piri Piri Prawns and Harissa Couscous

Enjoy a delectable feast of flavorful shrimps in this Piri Piri Prawns and Harissa Couscous recipe. The combination of aroma & spices will surely be a delight!

Serves 4

 

Ingredients:

For the Piri Piri Prawns

  • 1 dried chilli, roughly chopped
  • ½ lemon, juice only
  • 3 garlic cloves, peeled
  • 1 tbsp sweet smoked paprika
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 12 very large prawns, shells removed but tails left on, cleaned

 For the Couscous

  • 200g/7oz wholegrain couscous
  • 400ml/14fl oz boiling water
  • 1 tsp Harissa Spice
  • 1 tbsp pomegranate molasses
  • 1 tsp Baharat Spice
  • ½ lemon, juice only
  • 1 red onion, finely sliced
  • 1 pomegranate, fleshy seeds only
  • 1 small bunch coriander, roughly chopped
  • 1 lemon, quartered, to serve

 

Instructions:

  1. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.
  2. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour.
  3. Heat a griddle pan until hot and cook the prawns for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through.
  4. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous.
  5. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.
  6. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.

 

Click here to buy Piri Piri, Harissa and other herbs and spices

 

Source: BBC Food

 

Photo Credit to: BBC Food




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