Name: Prawns with tomato, preserved lemon and couscous
Yield: 4
Ingredients: 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

Ingredients

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

Main

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.

Styling by Emma Knowles