Jamie’s Sizzling Moroccan Prawns with Fluffy Couscous, Orange and Mint

Prepare Marinade:

Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of salt. Add 2 TBS of olive oil and paprika. Stir to combine. Note: if you don't have a pestle and mortar, mince the rosemary leaves and garlic, then add other ingredients in a medium-large bowl (used in Step 2).

Marinade Prawns:

Pat dry prawns with a paper towel. In a medium-large bowl, toss the prawns in the marinade and leave aside for 10 minutes.

Prepare Ingredients & Couscous:

Wash the fresh produce. Fill your kettle, then boil water. Add the couscous to a medium bowl and enough boiling water to just cover the couscous, then pop a plate on top and leave to fluff up. Zest orange and cut in half; cut one half into wedges.

Mix Couscous & Vegetables:

De-seed and small dice capsicum. Remove (and discard) zucchini seeds, and small dice ¾ of the zucchini (you will have some zucchini left over). Add zucchini and capsicum to a nice serving bowl. Pick mint leaves (reserve some for garnish) and finely chop. Add the couscous to the zucchini and capsicum, toss together with juice from half the orange half (to taste) and chopped mint, season with salt and pepper.

Cook Prawns:

Heat a large non-stick pan, on medium-high until hot. Add the prawns, marinade and orange wedges and cook for 5 to 6 minutes, or until the prawns are crisp and opaque, then arrange on top of the couscous, getting all the juices out of the pan and onto the couscous.

You Plate It:

Dollop with yoghurt. Garnish with the reserved mint leaves and serve. Enjoy!