Quick Chermoula Prawns & Moroccan Medley Couscous
Quick Chermoula Prawns & Moroccan Medley Couscous Our Moroccan Medley Couscous is flavoured with cumin and mint with a fruitiness from apple and tomato.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Food processor
- Microplane
- Grater
- Skillet
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Stove
- Saucepan
- Kettle
- Plate
- Serving platter
Ingredients
- large handful of fresh coriander, plus extra to serve
- handful of fresh parsley
- 2 garlic cloves, minced
- pinch of cayenne pepper
- ¼ tsp ground cumin
- ¼ tsp sweet paprika
- 1 lemon, juice and zest of ½, ½ cut into wedges
- 3 tbsp olive oil, plus extra for drizzling
- 180g raw peeled king prawns
- 1 x packet of Ainsley Harriott Moroccan Medley Couscous
- 1 small carrot, peeled and grated
- sea salt
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