Butterflied Prawns in Moroccan Spices
Serves Four
16 king prawns
One tablespoon of Ras el Hanout
Salt and pepper
Two lemons, zested
Six tablespoons of extra virgin olive oil
To butterfly the prawns, start by removing the shells and then slice the prawn along its back about five millimetres deep. You should be just deep enough to see the intestine tract, if the prawn has one. Remove this from the prawn and then repeat this process with the others.
Mix all of the other ingredients in a bag and add the prawns.
Leave to marinade in the spices for at least one hour in the fridge.
Cooking: grill or fry on medium heat for three to six minutes or until cooked.
Serve with Jewelled Couscous
Serves Four
200g couscous
One vegetable stock cube
One litre of water
One red pepper
One yellow pepper
One courgette
Two to three tablespoons of extra virgin olive oil
70g of mixed dried cranberries, sour cherries and sultanas
Boil the water and add the stock cube.
Rub some of the oil through the couscous. Add the stock to the couscous until just covered. Stir through the stock and cover with cling film.
Finely chop the vegetables into small cubes – the smaller the better as they will look more elegant.
Stir the couscous with a fork to break up any biggish lumps. Add a bit more oil if necessary and more stock if still al dente.
When the couscous is done, stir through vegetables and dried fruit.
Top with the prawns and enjoy!
