Marco Pierre White's prawn couscous recipe

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.