Smoky Prawns With Israeli Couscous

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Cook Time
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Recipe: #35162

June 28, 2020

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original is 4 servings


  • 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the prawns, make sure to choose ones that are fresh and have a bright color.
  • If you don't have fresh thyme, you can substitute with dried thyme.

  • Instead of raw tiger prawns, use cooked shrimp. This substitution would reduce the time needed to prepare the dish, as the shrimp would not need to be cooked first.
  • Instead of Israeli couscous, use quinoa. This substitution would make the dish gluten-free, as quinoa is naturally gluten-free, and would also provide a higher protein content than couscous.

Spicy Shrimp and Rice Replace the Israeli couscous with 1 cup of long grain white rice and reduce the amount of boiling water to 1 1/2 cups. Add 1 teaspoon of cayenne pepper to the prawns before cooking.

Roasted Asparagus Salad with Feta Cheese

RECOMMENDED DISH DESCRIPTION: Roasted asparagus salad with feta cheese is the perfect accompaniment to the smoky prawns with Israeli couscous. The roasted asparagus adds a fresh crunch to the dish, while the feta cheese adds a salty, creamy flavor that complements the prawns. The combination of flavors is sure to make this a memorable meal.

Grilled Lemon-Garlic Chicken

RECOMMENDED DISH DESCRIPTION: Grilled lemon-garlic chicken is the perfect pairing for this roasted asparagus salad with feta cheese. The lemon and garlic flavors in the chicken bring out the brightness of the asparagus, while the smokiness of the grilled chicken adds a delicious depth of flavor. Together, these two dishes create a balanced and flavorful meal.


Q: How long do I need to cook the prawns?

A: The prawns should be cooked for 2 minutes on high heat before being removed from the pan and set aside.

Q: How should I store the cooked prawns?

A: Cooked prawns should be stored in an airtight container in the refrigerator and consumed within 2-3 days.

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Fun facts:

The Mediterranean dish of Israeli couscous is thought to have originated in North Africa, where it is still popular today. Israeli couscous is also known as pearl couscous, and is a larger version of the traditional Middle Eastern couscous.

The use of smoked paprika to add smoky flavor to dishes has been popularized by celebrity chefs like Jamie Oliver and Gordon Ramsay. Smoked paprika is made from dried peppers that are smoked over a fire, and it adds a unique flavor to dishes like the smoky prawns with Israeli couscous.