Orange Marinated Prawns with Couscous

This is a lovely summery and light dish. I love to make dishes with couscous as you can play around with it so easily and it’s super quick to prepare. You can make your couscous more interesting with the use of fresh herbs, roasted nuts and for example sultanas or other dried fruits for some sweetness.

In this case the sweetness comes from the yellow peppers and the prawns that are marinated with the lovely ras el hanout spice mix. The orange zest gives it that fragrant freshness of summer and the almonds give it additional texture. What's not to like?

Ingredients

This recipe is for 2 people.

For the prawns

• 250g king prawns

• 2 tbsp olive oil

• 2 tsp ras el hanout

• 1.5 tsp turmeric

• 0.5 tsp dried chilli flakes

• 3 cloves garlic, finely chopped

• Zest of half an orange

• Pepper and salt

For the couscous

• 120g couscous

• 120g asparagus tips

• 2 yellow peppers

• 1 red onion

• Fresh parsley

• Sliced roasted almonds

Method

• Marinate the shrimps with the olive oil, spices, salt, garlic and orange zest and leave in the fridge for at least two hours.

• Dice the onion and paprika in cubes and cut the asparagus tips in roughly 4cm pieces.

• Sauté the vegetables in some olive oil and add pepper and salt to taste. Start with your onion, then add the yellow pepper and lastly the asparagus. For a little bit more depth of flavour you could also choose to leave the vegetables chunkier and grill them.

• Cook your couscous and season with salt.

• Fluff up the couscous gently with a fork or with your hands and add in the vegetables and a hand of chopped parsley.

• Pan fry the prawns until they are cooked.

• Serve the prawns on top of your couscous and sprinkle on your roasted sliced almonds.

Enjoy!