SMOKY PRAWNS with IS­RAELI COUS­COUS

donna hay - - WEEKNIGHTS -

16 green (raw) tiger prawns (shrimp), peeled 1 long red chilli, thinly sliced 1 ta­ble­spoon thyme leaves 2 cloves gar­lic, thinly sliced 1 ta­ble­spoon ex­tra vir­gin olive oil 1 tea­spoon finely grated lemon rind sea salt and cracked black pep­per 1 cup (180g) Is­raeli (pearl) cous­cous 1¾ cups (430ml) boil­ing wa­ter 400g can cherry toma­toes ½ tea­spoon smoked pa­prika basil leaves, to serve Pre­heat oven to 220°C (425°F). Place the prawns, chilli, thyme, gar­lic, oil, lemon rind, salt and pep­per in a large bowl and toss to com­bine. Heat a large, heavy-based oven­proof fry­ing pan over high heat. Add the prawns and cook, turn­ing, for 2 min­utes. Re­move and set aide.

Add the cous­cous, wa­ter, toma­toes, pa­prika, salt and pep­per to the pan and mix to com­bine. Add the prawns, cover with a lid and cook in the oven for 15 min­utes or un­til cous­cous is ten­der. Top with basil to serve. SERVES 4.

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