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Prawns with tomato, preserved lemon and couscous

You'll need

  • 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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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