Ingredients
- 500 grams raw tiger prawns, peeled (16 tiger prawns specified)
- 1 red chilli, long and thinly sliced
- 1 tablespoon thyme leaves
- 2 cloves garlic, thinly sliced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely grated lemon rind
- Sea salt
- Cracked black pepper
- 1 cup Israeli couscous (180 grams Israeli/pearl couscous)
- 1 3/4 cups boiling water (430 ml)
- 400 grams cherry tomatoes (canned)
- 1/2 teaspoon smoked paprika
- Basil leaves, to serve
How to Make
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Step 1: Preheat oven to 220°C (425°F).
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Step 2: Place the prawns, chilli, thyme, garlic, oil, lemon rind, salt and pepper in a large bowl and toss to combine.
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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.
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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.
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Step 5: Top with basil to serve.
We hope you enjoy this recipe!
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