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Greek-style prawns with herbed couscous

Name: Greek-style prawns with herbed couscous
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 cups (300g) couscous; 1 tablespoon olive oil; 1 onion, chopped; 2 teaspoons ground cumin; 1 teaspoon each paprika & ground cinnamon; 1/2 teaspoon ground turmeric; 1/2 cup (80g) sultanas; 4 roast capsicum pieces (see note) (170g), chopped; 500g prawns, peeled (tails intact), deveined; 600g canned chopped tomatoes; 1/3 cup chopped coriander leaves; Lemon wedges, to serve

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15m

10m

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This aromatic prawn dinner makes simple week nights into special occasions.

1 1/2 cups (300g) couscous
1 tablespoon olive oil
1 onion, chopped
2 teaspoons ground cumin
1 teaspoon each paprika & ground cinnamon
1/2 teaspoon ground turmeric
1/2 cup (80g) sultanas
4 roast capsicum pieces (see note) (170g), chopped
500g prawns, peeled (tails intact), deveined
600g canned chopped tomatoes
1/3 cup chopped coriander leaves
Lemon wedges, to serve

Method

1.

Place the couscous in a heatproof bowl and cover with 1 1/2 cups (375ml) boiling water and 1 teaspoon salt. Cover with a tea towel and stand for 5 minutes while you make the prawns.
2.

Heat the oil in a deep frypan over medium heat. Add the onion and cook, stirring, for 3-4 minutes until softened. Add spices, sultanas and capsicum, then stir for 1 minute. Add prawns, stir to coat in the spices, then add the tomato and simmer for 2-3 minutes until the prawns are just cooked and sauce is thickened slightly. Season with salt and pepper.
3.

Fluff couscous grains with a fork and stir through 2 tablespoons coriander. Serve prawns sprinkled with remaining coriander, with couscous and lemon.