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Smoky Prawns With Israeli Couscous
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
30m
Ready In
Ready In
Recipe: #35162
June 28, 2020
Categories: Dinner, Lunch, Shellfish, Shrimp, Grains, Couscous, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Non-Dairy, Canned Tomatoes, Water more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (373.5 g)
- Calories 342.8
- Total Fat - 6.7 g
- Saturated Fat - 1.3 g
- Cholesterol - 23.6 mg
- Sodium - 378.8 mg
- Total Carbohydrate - 61.2 g
- Dietary Fiber - 1.6 g
- Sugars - 2.7 g
- Protein - 10.1 g
- Calcium - 60.6 mg
- Iron - 2.9 mg
- Vitamin C - 64.8 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 220°C (425°F).
Step 2
Place the prawns, chilli, thyme, garlic, oil, lemon rind, salt and pepper in a large bowl and toss to combine.
Step 3
Heat a large, heavy-based ovenproof frying pan over high he and add the prawns and cook, turning, for 2 minutes and then remove and set aide.
Step 4
Add the couscous, water, tomatoes, paprika, salt and pepper to the pan and mix to combine and then add the prawns and cover with a lid and cook in the oven for 15 minutes or until couscous is tender.
Step 5
Top with basil to serve.
Tips & Variations
No special items needed.
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