Salt and cumin prawns on lemon couscous

title="Salt and cumin prawns on lemon couscous"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salt-and-cumin-prawns-on-lemon-couscous.jpg" srcset="https://img.taste.com.au/TFsuIe7Z/w720-h480-cfill-q80/taste/2016/11/salt-and-cumin-prawns-on-lemon-couscous-5608-1.jpeg 720w, https://img.taste.com.au/LZO5EJPI/w643-h428-cfill-q90/taste/2016/11/salt-and-cumin-prawns-on-lemon-couscous-5608-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salt and cumin prawns on lemon couscous"
/>

• 0:15 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

Serve these salt and cumin prawns on a bed of herby couscous.

Featured in
Nutrition information, Prawn recipes

Ingredients

• 40g (1/4 cup) plain flour


• 1 tablespoon ground cumin


• Salt


• 1 teaspoon ground white pepper


• 24 medium green prawns, peeled leaving tails intact, deveined


• Vegetable oil, to shallow-fry


• 290g (1 1/2 cups) couscous


• 20g butter


• 375ml (1 1/2 cups) boiling water


• 40g baby rocket leaves


• 1/4 cup fresh continental parsley, loosely packed coarsely chopped


• 3 green shallots, ends trimmed, finely chopped


• 1 tablespoon drained coarsely chopped capers


• 1 garlic clove, crushed


• 2 teaspoons finely shredded lemon rind


• Lemon wedges, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the flour, cumin, 1 teaspoon of salt and pepper in a ceramic or plastic bowl. Add the prawns and gently toss to coat.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Add enough oil to a large frying pan to reach a depth of 3cm and heat over high heat. Add half the prawns and shallow-fry for 3 minutes or until prawns curl and change colour. Transfer to a plate lined with paper towel. Repeat with the remaining prawns, reheating oil between batches.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, combine the couscous and butter in a large heatproof bowl. Pour over the boiling water while stirring with a fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains. Add the rocket, parsley, green shallot, capers, garlic and lemon rind. Taste and season with salt.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Spoon the couscous among serving plates. Top with the prawns and serve immediately with lemon wedges.
  
  
  

• Low sugar

Nutrition

• 2344 kj

  Energy




• 19g

  Fat Total




• 5g

  Saturated Fat




• 5g

  Fibre




• 34g

  Protein




• 181mg

  Cholesterol




• 472.18mg

  Sodium




• 1g

  Carbs (sugar)




• 61g

  Carbs (total)

All nutrition values are per serve

Notes

You'll need a ceramic or plastic bowl and a large heatproof bowl for this recipe.

• Author: Amanda Kelly


• Image credit: Con Poulos


• Publication: Australian Good Taste

Source: taste.com.au