Sizzling Moroccan Prawns with Fluffy Couscous and Rainbow Salad


Today, I have prepared a fancy seafood dinner that my husband loved instantly. My kids are not a fan of seafoods but they tried some. This recipe is from Jamie Oliver, so it must be really good! This is called Sizzling Moroccan Prawns with Fluffy Couscous and Rainbow Salad. I also watched the Youtube video of FoodTube to help me out with the procedure. It’s really fun to make and easy to prepare. So without further ado, here’s the recipe for Sizzling Moroccan Prawns.


2 sprigs of fresh rosemary
2 cloves of garlic
olive oil
1 level teaspoon smoked paprika
1 good pinch of saffron
6 large raw shell-on king prawns, from sustainable sources
2 oranges
150 g wholewheat couscous
400 g colourful mixed seasonal veg, such as peas, asparagus, fennel, courgettes, celery, spring onions, red or yellow peppers
1 fresh red chilli
½ a bunch of fresh mint , (15g)
1 lemon
2 tablespoons natural yoghurt
1 pomegranate


1. Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt.
2. Muddle in 1 tablespoon of oil, the paprika, saffron and a swig of boiling water to make a marinade.
3. Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.
4. Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up.
5. Take a bit of pride in finely chopping all your colourful seasonal veg and chilli, and put them into a nice serving bowl.
6. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.
7. Put a large non-stick frying pan on a high heat. Add the prawns, marinade and orange wedges and cook for 4 to 5 minutes, or until the prawns are gnarly and crisp, then arrange on top of the couscous.
8. Dollop with yoghurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves.
9. Serve and enjoy with family and friends!

I made some adjustments in the marinade and I also didn’t put yoghurt in the end. I didn’t mean not to add the yoghurt, I just forgot hahaha!!! Make sure to cut the vegetables really tiny so it’s nice to eat with couscous. We used a Moroccan style couscous and it blends nicely to the prawns. So friends, this is really a very tasty dish that goes really nice with a glass of white wine.

Sources: Jamie Oliver

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