Sizzling Moroccan prawns with couscous and rainbow salsa

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This Moroccan-style prawn dish is bright, fast and full of contrast, with smoky spice, citrus, mint and a cool spoonful of yoghurt. It feels festive because the prawns hit the pan hard and arrive at the table over fluffy couscous and crisp vegetables.

Serves: 2 people

Preparation time: 12 min

Ingredients

• King prawns – 6 large, shell-on
• Fresh rosemary – 2 sprigs
• Garlic – 2 cloves
• Sea salt – to taste
• Olive oil – 3 tsp, plus extra
• Smoked paprika – 1 tsp
• Saffron – 1 pinch
• Orange – 2
• Wholewheat couscous – 150 g
• Mixed seasonal vegetables – 400 g
• Red chilli – 1
• Fresh mint – 15 g
• Lemon – 1
• Natural yoghurt – 2 tbsp
• Pomegranate – 1

Method

step 1
Crush the rosemary, garlic and a pinch of salt to a rough paste, then stir in the olive oil, smoked paprika, saffron and a splash of boiling water. This wakes up the saffron and gives you a loose marinade that coats the prawns instead of sitting in lumps.
step 2
Cut down the backs of the shell-on prawns and remove the vein. Toss them with the marinade and orange wedges, then leave them for about 10 minutes while you prepare the rest of the dish.
step 3
Put the couscous in a bowl, cover just with boiling water and leave it to swell under a plate. Chop the vegetables finely, add the chilli, chopped mint, lemon juice and the juice of the remaining orange, then fold the fluffed couscous through so the salad stays lively rather than heavy.
step 4
Heat a large frying pan until very hot. Fry the prawns, their marinade and the orange wedges for 4 to 5 minutes until the shells are bright and the edges catch a little colour.
step 5
Spoon the couscous and rainbow salsa onto a platter, arrange the sizzling prawns over the top and finish with yoghurt, pomegranate seeds and a few mint leaves. Serve straight away while the citrus and spice still smell intense.