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Couscous with Green Harissa and Chargrilled Prawns
A very light but spicy starter. The harissa paste is also excellent spread over chicken breasts before roasting.
Ingredients: *125g Couscous
*4 tbsp Garlic Infused Olive Oil
25g fresh coriander, chopped
2 green chillies, deseeded and chopped
2 tsp ground coriander
2 tsp ground cumin
2 tsp caraway seeds
grated zest and juice 1 lemon
2 tbsp olive oil
good pinch cayenne pepper
250g raw tiger prawns, peeled
salt
black pepper
HOW TO COOK IT
1. Put the chopped coriander and chillies into the bowl of a food processor, add the ground coriander and cumin, the caraway seeds and blend until finely chopped. Add the garlic infused extra virgin olive oil and blend again until it forms a paste. Season with a little salt, transfer to a small bowl.
2. Cook the couscous as directed on the pack.
3. Put the lemon zest and juice into a dish and whisk in the olive oil and cayenne. Add a few turns of black pepper and stir in the prawns. Set aside.
4. Once the couscous is cooked, fluff up with a fork and add half of the harissa paste - mix thoroughly. The remaining paste can be cover and refrigerated for 3-5 days.
5. Divide the couscous between four serving plates.
6. Heat a large frying pan or griddle pan until very hot. Lift the prawns from the marinade and cook for 1-2 minutes on each side until pink. Pour over the marinade and allow to sizzle for 1 minute. If preferred the prawns can be threaded onto short skewers which makes it easier to turn them over when cooking.
7. Pile the prawns onto the couscous and serve at once.
(The reason the quantities given for the harissa is double the amount needed in this recipe, is that it is difficult to blend less than this quantity in most food processors)
