This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients serves 2 (easily doubled for 4)
2 sprigs of fresh rosemary, stripped and finely chopped
Clove of garlic, finely chopped
1 level teaspoon sweet paprika
12 large raw shell-on king prawns, from sustainable sources
Red grapefruit, peeled and segmented
150g wholewheat couscous
Half fresh red chilli, finely chopped
Handful of fresh mint, leaves picked
Half lemon – zest and juice
2 tablespoons natural yoghurt
Quarter pomegranate, deseeded
How to prepare
Into a pestle and mortar, add the garlic, rosemary, pinch sea salt, tablespoon oil, and paprika and bash until paste-like. Add 100ml of boiling water to make a marinade.
Use little scissors to cut down the back of each prawn shell and remove the vein. Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.
Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up. If you are naughty like us, add a dollop of butter and stir that through too.
Reserve a few mint leaves for decoration and slice the rest. Add to the cooled couscous with the lemon zest, juice and chilli, plus plenty of salt and pepper.
Put a large non-stick frying pan on a high heat. Add the prawns, marinade and grapefruit wedges and cook for 4 to 5 minutes until just cooked.
Portion the couscous onto two plates and arrange the prawns/grapefruit/marinade on top. Dollop with yoghurt, then sprinkle over pomegranate seeds and a leaf or two of the reserved mint.
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