Salt and cumin prawns on lemon couscous

Recipes / Fish

Serve these salt and cumin prawns on a bed of herby couscous.

Recipe «Salt and cumin prawns on lemon couscous» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 40g plain flour, 1 tbsp ground cumin, Salt, 1 tsp ground white pepper, 24 medium green prawns, peeled leaving tails intact, deveined , Vegetable oil, to shallow-fry, 290g couscous, 20g butter , 375ml boiling water, 40g baby rocket leaves, 1/4 cup fresh continental parsley, loosely packed coarsely chopped, 3 green shallots, ends trimmed, finely chopped, 1 tbsp drained coarsely chopped capers, 1 garlic clove, crushed, 2 tsp finely shredded lemon rind, Lemon wedges, to serve.

Ingredients:

  • 40g plain flour 
  • 1 tbsp ground cumin 
  • Salt 
  • 1 tsp ground white pepper 
  • 24 medium green prawns, peeled leaving tails intact, deveined 
  • Vegetable oil, to shallow-fry 
  • 290g couscous 
  • 20g butter 
  • 375ml boiling water 
  • 40g baby rocket leaves 
  • 1/4 cup fresh continental parsley, loosely packed coarsely chopped 
  • 3 green shallots, ends trimmed, finely chopped 
  • 1 tbsp drained coarsely chopped capers 
  • 1 garlic clove, crushed 
  • 2 tsp finely shredded lemon rind 
  • Lemon wedges, to serve 

Instructions

  1. Combine the flour, cumin, 1 teaspoon of salt and pepper in a ceramic or plastic bowl. Add the prawns and gently toss to coat.
  2. Add enough oil to a large frying pan to reach a depth of 3cm and heat over high heat. Add half the prawns and shallow-fry for 3 minutes or until prawns curl and change colour. Transfer to a plate lined with paper towel. Repeat with the remaining prawns, reheating oil between batches.
  3. Meanwhile, combine the couscous and butter in a large heatproof bowl. Pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the rocket, parsley, green shallot, capers, garlic and lemon rind. Taste and season with salt.
  4. Spoon the couscous among serving plates. Top with the prawns and serve immediately with lemon wedges.