Moroccan Prawns with Couscous
Infused with the bold, aromatic spices of North Africa, this Moroccan Prawns with Couscous recipe is a vibrant, flavor-packed dish perfect for weeknight dinners or special occasions. Juicy prawns are marinated in harissa, cumin, cinnamon, and paprika, then quickly seared for a smoky, spiced finish. Served atop fluffy couscous steeped in warm vegetable stock, this dish is elevated with sautéed vegetables like red bell peppers, zucchini, and cherry tomatoes, creating a colorful and wholesome medley. Fresh parsley, cilantro, and a zesty splash of lemon bring a refreshing brightness, tying all the Moroccan-inspired flavors together. Ready in just 50 minutes, this dish makes an impressive yet effortless dinner for four, showcasing the essence of Moroccan cuisine with an easy-to-follow recipe.
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Recipe Information
Ingredients
- 500 grams Prawns (large, peeled and deveined)
- 200 grams Couscous
- 250 milliliters Vegetable stock
- 3 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoons Ground cinnamon
- 1 tablespoon Harissa paste
- 1 Red bell pepper (diced)
- 1 Zucchini (diced)
- 200 grams Cherry tomatoes (halved)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh cilantro (chopped)
- 1 Lemon (zested and juiced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
In a medium-sized bowl, combine the prawns with 1 tablespoon of olive oil, ground cumin, paprika, cinnamon, and harissa paste. Mix well and set aside to marinate for 15 minutes.
In a saucepan, bring the vegetable stock to a boil. Remove from heat, add the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5-7 minutes until the vegetables start to soften.
Stir in the cherry tomatoes, salt, and black pepper. Cook for another 3 minutes, then transfer the mixture to a bowl and keep warm.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the marinated prawns and cook for 2-3 minutes on each side until they turn pink and are cooked through.
To serve, spoon the couscous onto a serving plate. Top with the cooked vegetables and prawns.
Sprinkle with fresh parsley, cilantro, and lemon zest. Drizzle with lemon juice for added brightness.
Serve immediately and enjoy the aromatic flavors of Moroccan cuisine.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 19.1 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3243 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
