
Devices & Accessories
Moroccan prawns with preserved lemon couscous
Prep. 20min
Total 30min
4 portions
Ingredients
-
couscous200 g
-
preserved lemons flesh discarded, rind rinsed and cut into small pieces (3 mm)20 g
-
hot water200 g
-
olive oil40 g
-
ground black pepper2 pinches
-
salt1 tsp
-
red onion cut into quarters1
-
garlic cloves2
-
harissa paste (see Tips)1 tbsp
-
ground coriander1 tsp
-
ground cumin1 tsp
-
canned chopped tomatoes400 g
-
white sugar2 tsp
-
raw prawns peeled and deveined (see Tips)500 g
-
canned chickpeas rinsed and drained (approx. 250 g after draining)400 g
-
pitted green olives to taste50 - 80 g
-
fresh coriander leaves, for garnishing
Nutrition per 1 portion
Calories
550.3 kcal /
2311.4 kJ
Protein
39.1 g
Fat
16.9 g
Carbohydrates
55.3 g
Fibre
8.5 g
Saturated Fat
2.7 g
Sodium
2085.5 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Meals in a Flash
91 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Coconut turmeric fish curry
40min
Prawns in chilli butter with risoni and herb salad
30min
Smoky chicken thighs
2 h 10min
Prawn saganaki with feta
35min
Shrimp Pasta Salad with Cilantro Pesto
35min
Mediterranean seafood with tomato and fennel
30min
Turmeric fish
30min
Steamed white fish with tomato and Indian spices
40min
Balti coconut fish curry
50min
Salmon kabsa
40min
Linguine with salmon and herbs
25min
Steamed red curry fish (Matt Sinclair)
30min