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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


  • 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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