Marco Pierre White's prawn couscous recipe
A colourful, tasty meal in minutes – what’s not to like?
Ingredients
- 400 ml water
- 1 fish stock pot/cube
- 300 g couscous
- 1 tbsp olive oil
- 6 –8 large raw prawns or 3–5 raw tiger prawns
- 10 -15 cherry tomatoes, halved
- 1 large red pepper, finely diced
- 2 handfuls of plump golden raisins or raisins
- 2 handfuls of basil leaves
- 14.1 fl oz water
- 1 fish stock pot/cube
- 10.6 oz couscous
- 1 tbsp olive oil
- 6 –8 large raw prawns or 3–5 raw tiger prawns
- 10 -15 cherry tomatoes, halved
- 1 large red pepper, finely diced
- 2 handfuls of plump golden raisins or raisins
- 2 handfuls of basil leaves
- 1.7 cups water
- 1 fish stock pot/cube
- 10.6 oz couscous
- 1 tbsp olive oil
- 6 –8 large raw prawns or 3–5 raw tiger prawns
- 10 -15 cherry tomatoes, halved
- 1 large red pepper, finely diced
- 2 handfuls of plump golden raisins or raisins
- 2 handfuls of basil leaves
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Place the water in a saucepan. Add the stock pot/cube to the water and bring to the boil, stirring until dissolved to make the fish stock.
- Place the couscous in a large, heatproof bowl. Pour in the freshly boiled stock, cover with cling film and leave for 6 minutes.
- After a couple of minutes, heat the olive oil in a large, heavy frying pan. Add in the raw prawns and fry for 2 minutes if large and 1 minute if using tiger prawns, then turn over and fry for 1–2 minutes more until they turn pink and opaque.
- Once the couscous has stood for 6 minutes, add the cherry tomato halves and chopped red pepper and mix together, fluffing up the couscous with a fork and breaking up any lumps in the couscous.
- Sprinkle in the golden raisins and mix in well. Shred most of the basil (reserving a little for garnish) and stir in.
- Place the couscous mixture on a serving dish. Garnish with a little basil. Place the prawns on a serving dish and garnish with remaining basil and the lime halves. Serve at once.
Recipe provided by Knorr
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