Spicy Prawns with Tomato and Couscous ….Adulterated from Donnahay and Taste.com.au
This is a fabulous recipes because it’s a one pot meal. Thank you Donna. Which means you just toss it all in the pot and voila , it’s cooked. Perfect for mid week cooking don’t you think? And you will be happy because you will have some leftover preserved lemon from last week’s recipe.
You need for 4 hungry types, 8 fashion editors and 35 models..
16 medium green raw prawns peeled with tails intact if you like ( you could probably substitute for salmon here. )
2 to 3 garlic cloves
1 teasp ground cumin
½ teas chilli flakes
1 tabs olive oil
375 or 1 ½ cups chicken stock
1 x 400g can of cherry tomatoes
2 cups couscous
2 tabs of preserved lemon
50 g flaked almonds
Basil, parsley or coriander to serve
- Climb out of Military jacket.
- Take off medals ( for shopping).
- Undo Alexander Wang boots.
- Slip into Chanel PJ’s.
- Pour a big glass of wine or two.
- Chop up the garlic as small as Sarah Ferguson’s brain.
- Ask George Clooney to peel the prawns ( not good on your nails).
- Slice up the preserved lemon about the size of the Givenchy bag logo.
- Place prawns, garlic, cumin, chilli and oil in a bowl and toss to combine.
- Find a large saucepan with a lid and big enough for the couscous.
- Heat up the saucepan and then toss in the prawns mix.
- Cook that over high heat for a minute.
- Then add the stock, tomato and couscous and cover and cook for 3 to 5 minutes on low heat.
- Pour another wine. I am sure it’s good for you.
- Check that the couscous ( and prawns) are cooked.
- Fluff up with a fork. The food not your hair.
- And then stir through preserved lemon.
- Accessorise with lots of green herbs like coriander and scatter over the almonds
- Yum !
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