Prawns with tomato, preserved lemon and couscous

AT A GLANCE

  • Serves 4 people

  • 40 ml olive oil
  • 1 Spanish onion, thinly sliced
  • 2 baby fennel bulbs, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tsp each ground cumin and ground coriander
  • ½ tsp ground chilli
  • 400 gm canned cherry tomatoes
  • 500 ml (2 cups) vegetable stock
  • 320 gm (2 cups) instant couscous
  • 30 gm butter, coarsely chopped
  • 2 lemons, juice only (or to taste)
  • 20 medium green prawns, peeled and cleaned
  • 2 tbsp finely chopped preserved lemon rind
  • To serve: thick natural yoghurt and coarsely chopped mint and flat-leaf parsley
01   Heat a large saucepan over medium-high heat, add oil, onion, fennel and garlic, stir until tender (4-5 minutes). Add spices, stir until fragrant, add tomato and 150ml water. Season to taste, bring to the simmer, cook until thick (5-6 minutes).
02   Meanwhile, bring stock to the boil in a pan, stir in couscous, butter and half the lemon juice. Remove from heat, cover with plastic wrap, stand for 5 minutes. Season to taste, fluff grains with a fork, keep warm.
03   Add prawns to tomato mixture, simmer until just cooked (2-3 minutes), stir in preserved lemon, remaining lemon juice, season to taste. Serve with couscous, yoghurt, mint and parsley.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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