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Barbecued chermoula prawns recipe

Ingredients

  • 1kg of raw prawns
  • 3 tablespoons of hot paprika
  • 2 teaspoons of ground cumin
  • 30g  of flat-leaf parsley
  • 15g of coriander leaves
  • 100ml of lemon juice
  • 145ml of olive oil
  • 280g of couscous
  • 1 tablespoon of grated lemon zest
  • lemon wedges, to serve

Method

  1. Peel the prawns, leaving the tails intact, and discard the heads. Gently pull out the dark vein from the backs, starting at the head end.
  2. Place the prawns in a large bowl
  3. Dry-fry the paprika and cumin in a frying pan for about 1 minute, or until fragrant
  4. Remove from the heat
  5. Blend or process the spices, parsley, coriander, lemon juice and 125ml of the oil until finely chopped
  6. Add a little salt and pepper
  7. Pour over the prawns and mix well, then cover with plastic wrap and refrigerate for 10 minutes
  8. Heat a chargrill pan or barbecue plate to hot
  9. Meanwhile, to cook the couscous, bring 250ml of water to the boil in a saucepan, and stir in the couscous, lemon zest, the remaining oil and 1/4 teaspoon of salt
  10. Remove from the heat, cover and leave for 5 minutes
  11. Fluff the couscous with a fork, adding a little extra olive oil if needed
  12. Cook the prawns on the chargrill plate for about 3-4 minutes, or until cooked through, turning and brushing with extra marinade while cooking (take care not to overcook).
  13. Serve the prawns on a bed of couscous, with a wedge of lemon
  14. (Serves 4)

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