Main Course · Dinner · African ·

Citrusy Moroccan Chermoula Prawns with Couscous

Name: Citrusy Moroccan Chermoula Prawns with Couscous
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; Large prawns, 1.5 lbs, peeled and deveined; Lemon, 1, thinly sliced; Couscous, 1 cup; Vegetable broth, 1 1/2 cups; Olive oil, 2 tbsp; Lemon zest, Zest of 1 lemon; Salt, To taste; Sliced almonds, 1/4 cup, toasted; Fresh mint leaves, 1/4 cup, torn

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

4.7(443 reviews)

·By Ethan Brooks·January 12, 2026

Citrusy Moroccan Chermoula Prawns with Couscous — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chermoula Marinade

For the Prawns

For the Couscous

For Garnishing

Nutrition

Per serving

Calories: 413 kcal
Protein: 28 g
Carbs: 17.2 g
Fat: 26.5 g
Fiber: 3.1 g

Whole recipe

Total

Calories: 1650 kcal
Protein: 111.8 g
Carbs: 68.9 g
Fat: 105.8 g
Fiber: 12.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Fresh cilantro 1 cup, chopped	4	0.3	0.7	0.1	0.6
Fresh parsley 1 cup, chopped	4	0.3	0.6	0.1	0.5
Garlic 4 cloves, minced	18	0.8	4	0	0.2
Ground cumin 1 tsp	8	0.4	1	0.5	0.5
Paprika 1 tsp	6	0.3	1.2	0.3	0.6
Cayenne pepper 1/2 tsp	3	0.1	0.6	0.2	0.3
Lemon juice 1/4 cup	12	0.2	3.9	0.1	0.1
Olive oil 1/4 cup	477	0	0	54	0
Salt and pepper To taste	0	0	0	0	0
Large prawns 1.5 lbs, peeled and deveined	460	94.2	0	5.2	0
Lemon 1, thinly sliced	17	0.6	5.4	0.2	1.6
Couscous 1 cup	176	5.9	36.6	0.3	2.2
Vegetable broth 1 1/2 cups	15	0.5	3	0.1	0.1
Olive oil 2 tbsp	238	0	0	27	0
Lemon zest Zest of 1 lemon	6	0.2	2	0.1	1.3
Salt To taste	0	0	0	0	0
Sliced almonds 1/4 cup, toasted	205	7.6	7.4	17.9	4.3
Fresh mint leaves 1/4 cup, torn	5	0.4	1.1	0.1	0.9

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Prawns

1
Make the chermoula
In a bowl, mix all chermoula ingredients until well combined.
2
Coat prawns
Add the prawns and coat them thoroughly with the marinade.
3
Chill
Cover the bowl and refrigerate for at least 30 minutes.
Tip: Do not over-marinate the prawns to avoid a mushy texture.

Preparing the Couscous

1
Boil broth
In a saucepan, bring vegetable broth to a boil.
2
Simmer couscous
Stir in couscous, olive oil, lemon zest, and salt.
3
Rest and fluff
Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.
Tip: Toast the almonds just before serving for extra crunch.

How to Make Citrusy Moroccan Chermoula Prawns with Couscous

Total time: 1 h 33 min · Yields 4 servings

1
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.
2
Fluffing Couscous
Fluff couscous with a fork to separate the grains before plating.
3
Toasting Almonds
Toast sliced almonds in a dry skillet over medium heat until golden brown and fragrant.