A very aromatic recipe that is Moroccan inspired. Prawns are tossed in a cumin-scented tomato sauce, along with green beans, black-eyed beans and garden peas. It's served over couscous for a fabulous meal.
450g (1 lb) cooked, peeled prawns (thawed if frozen)
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cinnamon stick
225g (8 oz) green beans, trimmed
1 (400g) tin chopped tomatoes
200ml (7 fl oz) vegetable stock
225g (8 oz) frozen garden peas, thawed
1 (400g) tin black-eyed beans, drained and rinsed
For the couscous
250g (9 oz) couscous
400ml (14 fl oz) boiling water
1 tbsp olive oil
10g (1/4 oz) butter
salt and pepper to taste
chopped fresh coriander to garnish
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in a wok or heavy frying pan. Add onion and garlic, and cook over medium-high heat, stirring constantly, for about 2 minutes.
Reduce the heat to low and add the ground cumin and coriander and cinnamon stick. Cook, stirring constantly, for 1 minute. Add the green beans and stir well, then add the tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.
Meanwhile, put the couscous in a saucepan (off the heat) and pour over the boiling water. Add the oil. Stir well, then cover and leave to soak for 5 minutes.
Add the garden peas and black-eyed beans to the tomato mixture. Cook for a further 5 minutes, stirring frequently.
Add the prawns and let them heat up in the sauce whilst you finish the couscous.
Stir the butter into the couscous and cook over a moderate heat for 3 minutes, fluffing up with a fork to separate the grains. Season with salt and pepper. Pile the couscous on to a serving platter. Spoon the prawn mixture on top and garnish with chopped coriander. Serve hot.