Chermoula King Prawns With Spiced Giant Couscous

Boil a kettle

Cut your lemon[s] in half

Peel your garlic

Add your parsley and coriander (including the stalks!) with the peeled garlic and juice of half the lemon[s] to a food processor

Add your ground cumin, ground paprika and cayenne pepper (can't handle the heat? Go easy!) with 2 1/2 tbsp [3 3/4 tbsp] [5 tbsp] olive oil and a pinch of salt and pepper

Tip: If you don't have a food processor, use a pestle & mortar!

Blitz until smooth – this is your chermoula

Drain your king prawns, then add them to a bowl with the chermoula and give everything a good stir until the prawns are completely coated

Set aside to marinate

Roughly chop your sultanas

Add the chopped sultanas to a bowl, cover them with boiled water and set them aside to soak

Add your giant couscous to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the giant couscous for 8 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, peel and chop your red onion[s] into wedges and separate the wedges into petals

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the onion petals with a pinch of salt and cook for 5-8 min or until starting to caramelise

Top, tail, peel and grate your carrot[s] and cut the remaining lemon into 1 wedge per person

Drain the soaked sultanas

Add the onion petals (reserve the pan), grated carrot, drained sultanas, chipotle paste (not a fan of spice? Just add a little!) and the juice of half the lemon wedges to the drained couscous

Give everything a good mix up – this is your spiced giant couscous

Wipe the reserved pan clean and return it to a high heat

Once hot, add the marinated prawns with all of the chermoula and cook for 6-7 min until the prawns are fragrant and cooked through – these are your chermoula king prawns