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Prawns with tomato, preserved lemon and couscous

Prawns with tomato, preserved lemon and couscous

Serves 4



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


1 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).
2 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.
3 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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