Citrusy Moroccan Chermoula Prawns with Couscous

Name: Citrusy Moroccan Chermoula Prawns with Couscous
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Fresh cilantro; Fresh parsley; Garlic; Ground cumin; Paprika; Cayenne pepper; Lemon juice; Olive oil; Salt and pepper; Large prawns; Lemon; Couscous; Vegetable broth; Olive oil; Lemon zest; Salt; Sliced almonds; Fresh mint leaves

A burst of North African flavors with every bite

Juicy prawns marinated in a fragrant mix of herbs and spices, served atop fluffy couscous with zesty notes of lemon and olive oil.

1 h 10 min
4
Intermediate

Ingredients

For the Chermoula Marinade

Fresh cilantro

1 cup, chopped

Fresh parsley

1 cup, chopped

Garlic

4 cloves, minced

Ground cumin

1 tsp

Paprika

1 tsp

Cayenne pepper

1/2 tsp

Lemon juice

1/4 cup

Olive oil

1/4 cup

Salt and pepper

To taste

For the Prawns

Large prawns

1.5 lbs, peeled and deveined

Lemon

1, thinly sliced

For the Couscous

Couscous

1 cup

Vegetable broth

1 1/2 cups

Olive oil

2 tbsp

Lemon zest

Zest of 1 lemon

Salt

To taste

For Garnishing

Sliced almonds

1/4 cup, toasted

Fresh mint leaves

1/4 cup, torn

Preparation

Marinating the Prawns

Make the chermoula

In a bowl, mix all chermoula ingredients until well combined.

Coat prawns

Add the prawns and coat them thoroughly with the marinade.

Chill

Cover the bowl and refrigerate for at least 30 minutes.

Do not over-marinate the prawns to avoid a mushy texture.

Preparing the Couscous

Boil broth

In a saucepan, bring vegetable broth to a boil.

Simmer couscous

Stir in couscous, olive oil, lemon zest, and salt.

Rest and fluff

Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.

Toast the almonds just before serving for extra crunch.

Cooking Process

Grilling Prawns

Preheat a grill or grill pan over medium-high heat. Grill prawns 2-3 minutes on each side until cooked through, placing lemon slices on top as they grill for added flavor.

Fluffing Couscous

Fluff couscous with a fork to separate the grains before plating.

Toasting Almonds

Toast sliced almonds in a dry skillet over medium heat until golden brown and fragrant.

Plating & Serving