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Weekdays 10am-12:30pm ITV

Shivi Ramoutar's speedy summer prawn supper

If you want to bring a taste of the sun to your kitchen, Shivi Ramoutar’s back with a super speedy dish that’s ready in just 15 minutes. She's cooking up garlic harissa prawns with spiced couscous - a dish that’s guaranteed to get everyone’s mouth watering!

Garlic Harissa Prawns 

Serves: 4

Ingredients

16 large shell-on, king prawns (de-veined) (you can use frozen (defrost in the fridge) and

shelled if you prefer

1 heaped tbsp butter

2 tbsp olive oil

4 cloves of garlic, crushed

1 heaped tbsp rose harissa paste

¼ bunch parsley leaves, finely chopped

Juice of 1 lime

1 large knob butter

1 onion roughly chopped

1 stock cube/stock pot with 400ml boiling water

250g uncooked cous cous

2 roasted peppers (from a jar is great), roughly chopped

150g raisins

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground cinnamon

½ bunch parsley, finely chopped

½ bunch coriander, finely chopped

2 tbsp toasted pine nuts

2 tbsp pomegranate seeds

Juice of half a lemon

Olive oil, to drizzle

Method:

1. Make the cous cous. Heat the butter on a medium heat and fry the onion until soft.

2. Add the spices and stir until the aromas hit you then add the stock, take off the heat, stir in the cous cous and stand for about 5 minutes or so, until the stock is absorbed.

3. Add the remaining ingredients, toss and season to taste, setting aside whilst you make the prawns.

4. Heat the oil and butter in a frying pan on a medium heat, add the garlic and harissa paste and allow the aromas to be released, stirring often, about a minute or so.

5. Turn up the heat and add the prawns and fry for a few minutes until cooked through, season to taste. Add the parsley in the final minute of cooking, squeezing in the lime juice then too.

6. Serve the prawns alongside the cous cous, or if you prefer, in a separate dish with the gorgeous juices to be soaked up by the crusty bread.

 

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Weekdays 10am-12:30pm ITV