Piri Piri Prawns with Harissa Couscous

Ingredients list for Piri Piri Prawns with Harissa Couscous

• 1 tablespoon piri piri powder
• 10-12 Prawns (kolambi/jhinga) shelled and deveined with tails intact
• 1 tablespoon harissa sauce
• 1½ cups Couscous
• to taste Salt
• 1 tablespoon Lemon juice
• to taste Crushed black peppercorns
• 2 tablespoons Olive oil
• 1 medium Onion sliced
• ½ cup Pomegranate pearls
• for garnishing Spring onion green curls

Method

1. Heat one and a half cups of water in a non-stick pan.
2. Take prawns in a bowl. Add piri piri powder, salt and lemon juice and mix well.
3. Combine couscous, hot water, salt, crushed peppercorns and harissa sauce in another bowl and mix well. Cover with a cling wrap and let the couscous absorb the water and swell.
4. Heat olive oil in another non-stick pan.
5. Skewer the marinated prawns onto satay sticks, place them in pan and cook for two minutes on each side. Transfer on a plate.
6. Add onion to the same pan and sauté till translucent.
7. Add the sautéed onion and pomegranate pearls to the couscous and mix well.
8. Serve hot garnished with spring onion green curls.

Nutrition Info