Cumin Prawns with Couscous

Cumin Prawns with Couscous


1 person made this

About this recipe: 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.

manju Geneve, Switzerland

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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