SMOKY PRAWNS with ISRAELI COUSCOUS
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.