Prawns with paprika couscous and garlic sauce recipe
A light, summery dinner for two, fragrant prawns are tossed through paprika-spiced couscous and crunchy veggies, served with a silky garlic sauce.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 857 calories / serving
Ingredients
- 1 fennel bulb, sliced, fronds reserved
- 1 red pepper, seeded and sliced
- 1 red onion, finely diced
- 1 tsp hot smoked paprika
- 2 tbsp olive oil
- 125g couscous
- 150ml hot veg stock
- 240g pack frozen jumbo raw king prawns, defrosted
- 1 garlic clove, finely sliced
- small handful parsley, roughly chopped
For the garlic sauce
- 2 slices of bread, torn
- 1 red chilli, roughly chopped
- 2 garlic cloves, crushed
- small pinch saffron, infused in 1 tbsp boiling water
- 100ml olive oil
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Shop ingredientsEach serving contains
- Energy
- 3580kJ 857.0kcal
- Fat
- 47g
- Saturates
- 7g
- Salt
- 2.8g
- Sugars
- 13g
of the Reference intake
Carbohydrate 78.4gProtein 35.3gFibre 6.1g
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- Preheat the oven to gas 6, 200°C, fan 180°C. In a small baking dish, toss the fennel, pepper, onion, paprika and 1 tbsp olive oil with a little seasoning. Cook for 15 mins.
- Meanwhile, make the garlic sauce. In a food processor, whizz the bread, chilli and garlic to a fine crumb. Add the saffron liquid and a pinch of salt. Gradually pour in the oil, mixing until smooth. Set aside until needed.
- Stir the couscous through the veg, add the stock and return to the oven for a further 5 mins.
- Heat the remaining oil in a frying pan. Add the prawns and garlic and fry until the prawns are pink and cooked through.
- Toss the prawns through the couscous and scatter over the the parsley and fennel fronds. Serve with the garlic sauce.
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