This aromatic prawn dinner makes simple week nights into special occasions.
Ingredients
- 1 1/2 cups (300g) couscous
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 cup (80g) sultanas
- 4 roast capsicum pieces (see note) (170g), chopped
- 500g prawns, peeled (tails intact), deveined
- 600g canned chopped tomatoes
- 1/3 cup chopped coriander leaves
- Lemon wedges, to serve
Method
- Step 1Place the couscous in a heatproof bowl and cover with 1 1/2 cups (375ml) boiling water and 1 teaspoon salt. Cover with a tea towel and stand for 5 minutes while you make the prawns.
- Step 2Heat the oil in a deep frypan over medium heat. Add the onion and cook, stirring, for 3-4 minutes until softened. Add spices, sultanas and capsicum, then stir for 1 minute. Add prawns, stir to coat in the spices, then add the tomato and simmer for 2-3 minutes until the prawns are just cooked and sauce is thickened slightly. Season with salt and pepper.
- Step 3Fluff couscous grains with a fork and stir through 2 tablespoons coriander. Serve prawns sprinkled with remaining coriander, with couscous and lemon.
- High fibre
Nutrition
2473 kj
Energy
14g
Fat Total
2g
Saturated Fat
10g
Fibre
30g
Protein
127mg
Cholesterol
853.29mg
Sodium
22g
Carbs (sugar)
81g
Carbs (total)
All nutrition values are per serve
Notes
Roast capsicum pieces are available from supermarkets and delis.
Related Video
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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