Marco Pierre White's prawn couscous recipe

Marco Pierre White's prawn couscous recipe

A colourful, tasty meal in minutes – what’s not to like? 

Ingredients

  • 400 ml water
  • 1 fish stock pot/cube
  • 300 g couscous
  • 1 tbsp olive oil
  • 6 –8 large raw prawns or 3–5 raw tiger prawns
  • 10 -15 cherry tomatoes, halved
  • 1 large red pepper, finely diced
  • 2 handfuls of plump golden raisins or raisins
  • 2 handfuls of basil leaves
  • 14.1 fl oz water
  • 1 fish stock pot/cube
  • 10.6 oz couscous
  • 1 tbsp olive oil
  • 6 –8 large raw prawns or 3–5 raw tiger prawns
  • 10 -15 cherry tomatoes, halved
  • 1 large red pepper, finely diced
  • 2 handfuls of plump golden raisins or raisins
  • 2 handfuls of basil leaves
  • 1.7 cups water
  • 1 fish stock pot/cube
  • 10.6 oz couscous
  • 1 tbsp olive oil
  • 6 –8 large raw prawns or 3–5 raw tiger prawns
  • 10 -15 cherry tomatoes, halved
  • 1 large red pepper, finely diced
  • 2 handfuls of plump golden raisins or raisins
  • 2 handfuls of basil leaves

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 2

Step-by-step

  1. Place the water in a saucepan. Add the stock pot/cube to the water and bring to the boil, stirring until dissolved to make the fish stock.
  2. Place the couscous in a large, heatproof bowl. Pour in the freshly boiled stock, cover with cling film and leave for 6 minutes.
  3. After a couple of minutes, heat the olive oil in a large, heavy frying pan. Add in the raw prawns and fry for 2 minutes if large and 1 minute if using tiger prawns, then turn over and fry for 1–2 minutes more until they turn pink and opaque.
  4. Once the couscous has stood for 6 minutes, add the cherry tomato halves and chopped red pepper and mix together, fluffing up the couscous with a fork and breaking up any lumps in the couscous.
  5. Sprinkle in the golden raisins and mix in well. Shred most of the basil (reserving a little for garnish) and stir in.
  6. Place the couscous mixture on a serving dish. Garnish with a little basil. Place the prawns on a serving dish and garnish with remaining basil and the lime halves. Serve at once.

Recipe provided by Knorr

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