Citrusy Moroccan Chermoula Prawns with Couscous
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
For the Prawns
For the Couscous
For Garnishing
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
Citrusy Moroccan Chermoula Prawns with Couscous
Citrusy Moroccan Chermoula Prawns with Couscous
Plating & Serving
Serve the prawn skewers over a bed of couscous. Sprinkle with toasted almonds and torn mint leaves for a bright, fresh finish.