Ingredients:

  • 1 lb (450g) large prawns, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 cup (200g) couscous
  • 1 ¼ cups (300ml) vegetable or chicken broth
  • 1 tablespoon (15g) unsalted butter
  • ½ teaspoon salt
  • Zest of 1 lemon (optional)

Instructions:

  1. Boil broth in a medium saucepan.
  2. Stir in couscous and salt; remove from heat and let it sit, covered, for 5 minutes.
  3. Fluff with a fork and stir in butter and lemon zest if using.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add minced garlic and sauté until fragrant (about 30 seconds).
  6. Add prawns, paprika, salt, and pepper; cook until prawns turn pink (about 2-3 minutes each side).
  7. Drizzle with lemon juice and remove from heat.
  8. Plate the fluffy couscous, top with sautéed prawns, and garnish with fresh parsley.