Cumin Prawns with Couscous

    30 min

    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.


    Geneve, Switzerland
    2 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. 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.
    4. Add the garden peas and black-eyed beans to the tomato mixture. Cook for a further 5 minutes, stirring frequently.
    5. Add the prawns and let them heat up in the sauce whilst you finish the couscous.
    6. 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.

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