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Categories:
prawns couscous apricot halves prunes red onion lebanese cucumber tomatoes flat leaf parsley lemon juice olive oil Coriander lime
Viewed: 40 - Published at: 7 years agoIngredients
- 12 large prawns, shelled, deveined, tails left
- 250 g couscous
- 12 dried apricot halves, chopped
- 12 pitted prunes, chopped
- 1 red onion, peeled and chopped
- 1 lebanese cucumber, peeled deseeded and chopped
- 2 tomatoes, deseeded and chopped
- 12 bunch flat leaf parsley, chopped
- 2 tablespoons lemon juice
- 14 cup olive oil
- coriander, leave (to garnish)
- lime wedge, to serve
Method
- Place prawns in bowl season with salt and pepper and set aside.
- Place couscous in shallow bowl and cover with 300ml boiling water.
- Season, cover and let stand 5 minutes.
- Transfer couscous to another bowl and rub with fingers to get rid of lumps.
- Toss through dried fruit, onion, cucumber, tomatoes, parsley, lemon juice and 1 tbs oil.
- Heat 2 tbs oil in frying pan.
- Add prawns in batches and cook until pink.
- Serve prawns with couscous, coriander leaves and limes wedges.
