Moroccan Chermoula Prawns With Pearl Couscous Recipe

Cooking Directions

• STEP 1.In a bowl, mix chermoula paste, lemon juice, and olive oil to make the marinade.
• STEP 2.Coat the prawns with the marinade and let them marinate for at least 30 minutes.
• STEP 3.Preheat the grill to medium-high heat and grill the prawns for about 2-3 minutes per side, or until cooked through.
• STEP 4.In a separate pot, cook the pearl couscous according to package instructions.
• STEP 5.Fluff the cooked couscous with a fork and season with salt and pepper to taste.
• STEP 6.Serve the grilled prawns over a bed of cooked pearl couscous and drizzle with the remaining chermoula sauce.

Cooking Tips

• If you can't find chermoula paste, you can make your own by blending together fresh herbs, spices, garlic, lemon juice, and olive oil.
• Make sure to devein the prawns before marinating and grilling them.
• Feel free to add other vegetables to the pearl couscous, such as roasted bell peppers or cherry tomatoes.

Storage and Serving

• Leftover prawns can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the prawns in a preheated oven at 350��F (175��C) for about 5 minutes, or until heated through.
• Serve the Moroccan chermoula prawns with pearl couscous with a squeeze of lemon juice and a sprinkle of fresh herbs.