Moroccan prawns with preserved lemon couscous

Name: Moroccan prawns with preserved lemon couscous
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 200 g couscous; 20 g preserved lemons; 200 g hot water; 40 g olive oil; 2 pinches ground black pepper; 1 tsp salt; 1 red onion; 2 garlic cloves; 1 tbsp harissa paste; 1 tsp ground coriander; 1 tsp ground cumin; 400 g canned chopped tomatoes; 2 tsp white sugar; 500 g raw prawns; 400 g canned chickpeas; 50 - 80 g pitted green olives; fresh coriander

4.3 42 évaluations

Préparation 20min

Total 30min

4 portions

Ingrédients

couscous
200 g
preserved lemons flesh discarded, rind rinsed and cut into small pieces (3 mm)
20 g
hot water
200 g
olive oil
40 g
ground black pepper
2 pinches
salt
1 tsp
red onion cut into quarters
1
garlic cloves
2
harissa paste (see Tips)
1 tbsp
ground coriander
1 tsp
ground cumin
1 tsp
canned chopped tomatoes
400 g
white sugar
2 tsp
raw prawns peeled and deveined (see Tips)
500 g
canned chickpeas rinsed and drained (approx. 250 g after draining)
400 g
pitted green olives to taste
50 - 80 g
fresh coriander leaves, for garnishing