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Piri-piri prawns and harissa couscous

piri-piri prawnsToday’s spice related recipe is for piri-piri prawns and harissa couscous. An awsome blend of chillis, paprika, baharat mix and harissa. Blended together with the prawns and the couscous you have yourself a very tasty dish indeed. I’d never heard of baharat spice mix but it’s a blend of allspice, black peppercorns, cardamom seeds, cassia bark, cloves, coriander seeds, cumin seeds, nutmeg and dried red chili peppers or paprika. You should be able to find this wonderful baharat spice mix in middle eastern shops or some supermarkets. However, if you struggle to find it and don’t want to make your own (and quite frankly, with all those ingredients, why would you?!) then I’ve found it on Amazon. Much easier!

Serves 4.

Ingredients:

For the piri-piri prawns

  • 2 red chillies, seeds removed, roughly chopped
  • 1 dried chilli, roughly chopped
  • ½ lemon, juice only
  • 3 garlic cloves, peeled
  • 1 tbsp sweet smoked paprika
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 12 very large African prawns, shells removed but tails left on, cleaned

For the couscous

  • 200g/7oz wholegrain couscous
  • 400ml/14fl oz boiling water
  • 1 tsp harissa
  • 1 tbsp pomegranate molasses
  • 1 tsp baharat spice mix
  • ½ lemon, juice only
  • 1 red onion, finely sliced
  • 1 pomegranate, fleshy seeds only
  • 1 small bunch coriander, roughly chopped
  • 1 lemon, quartered, to serve

Method:

For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.

Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour.

Heat a griddle pan until hot and cook the prawns for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through.

For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous.

Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.

To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.

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