SHRIMP COUSCOUS RECIPES

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SIZZLING MOROCCAN PRAWNS | SEAFOOD RECIPES | JAMIE OLIVER



Sizzling Moroccan prawns | Seafood recipes | Jamie Oliver image

Adding a pop of sweetness to this dish, pomegranates are a great source of vitamin B6, keeping our nervous system healthy so our cells can send signals to each other.

Total Time 20 minutes

Yield 2

Number Of Ingredients 14

2 sprigs of fresh rosemary
2 cloves of garlic
olive oil
1 level teaspoon smoked paprika
1 good pinch of saffron
6 large raw shell-on king prawns, from sustainable sources
2 oranges
150 g wholewheat couscous
400 g colourful mixed seasonal veg, such as peas, asparagus, fennel, courgettes, celery, spring onions, red or yellow peppers
1 fresh red chilli
½ a bunch of fresh mint (15g)
1 lemon
2 tablespoons natural yoghurt
1 pomegranate

Steps:

    1. Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt.
    2. Muddle in 1 tablespoon of oil, the paprika, saffron and a swig of boiling water to make a marinade.
    3. Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.
    4. Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up.
    5. Take a bit of pride in finely chopping all your colourful seasonal veg and chilli, and put them into a nice serving bowl.
    6. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.
    7. Put a large non-stick frying pan on a high heat. Add the prawns, marinade and orange wedges and cook for 4 to 5 minutes, or until the prawns are gnarly and crisp, then arrange on top of the couscous.
    8. Dollop with yoghurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.

Nutrition Facts : Calories 572 calories, FatContent 11.3 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 30 g protein, CarbohydrateContent 91.7 g carbohydrate, SugarContent 28.4 g sugar, SodiumContent 0.3 g salt, FiberContent 15.9 g fibre

OUR FAVORITE LEMON HERB COUSCOUS SALAD



Our Favorite Lemon Herb Couscous Salad image

We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or Adam’s favorite, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts and raisins, this is certainly one of our favorites. You can even make it ahead of time. See the notes section below for our tips.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield Makes approximately 8 (1 cup) servings

Number Of Ingredients 12

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Steps:

  • Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.
  • While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.
  • Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Nutrition Facts : ServingSize 1 cup, Calories 219, ProteinContent 5 g, CarbohydrateContent 29 g, FiberContent 2 g, SugarContent 4 g, FatContent 9 g, SaturatedFatContent 1 g, CholesterolContent 0 mg, SodiumContent 160 mg

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