Prep 30 mins
Cook 25 mins
This is sounds like such a big recipe but if you just follow the steps it is not as daunting as it sounds and the end result is gorgeous. I made this as I have been trying to recreate a recipe I have had at a local restaurant. I know this is not exactly how they would make it but it tasted wonderful and both myself and my hubby absolutely loved this.
- 236.59 ml water
- 9.85 ml fish stock granules (a good flavoursome one.)
- 2.46 ml garlic powder
- 4.92 ml ground cumin
- 2.46 ml ground coriander
- 2.46 ml ground ginger
- 4.92 ml grated lemon zest
- 14.79 ml lemon juice
- 59.16 ml hot mango chutney (as I add it I like to remove any big mango chunks.)
- 29.58 ml sweet mango chutney
- 44.37 ml olive oil
- 10 large green prawns
- 3 garlic cloves, crushed
- 4.92 ml paprika
- 4.92 ml cumin
- 2.46 ml ginger
- 0.25 ml cayenne
- 14.79 ml fresh parsley, finely chopped
- 29.58 ml olive oil
- 1 small red capsicum, finely chopped
- 1 small yellow capsicum, finely chopped
- 1 medium carrot, finely chopped (diced)
- 1 small zucchini, finely chopped
- 100 g red currants
- 1000.0 ml water
- 9.85 ml vegetable bouillon granules
- 125 g sachet quick-cooking couscous
- Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
- Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
- Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
- Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
- Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
- Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
- To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous, garnish with extra red currants.
Very true, this recipe is more simple than it at first appears, in fact, its very simple, and well-explained, everything gets prepare in its time, and then comes together. I did my veg prep work first, made the couscous and left it to sit, made the sauce and left it to keep warm, prepared the veg and mixed them with the couscous, made the prawns.. and served. We Loved this, the sauce is wonderful, tangy without being sharp, a great accompaniment to the prawns (although they are so delicious, they could stand alone) and especially the veg/couscous, I could also eat that by itself! All in all, an impressive and delicious meal, thanks for a real treat, FC! Oh, no red currants, I don't even know if I can get them here. Sorry about that, I'm sure they would just be the perfect finishing touch!
Yum! the flavours were fantastic - tangy is the right way to describe it! Left a nice after taste. Thanks for sharing!
When I saw Flying Chef's picture of this recipe this week, I knew instantly that I had to try it. I prepared it last night, and my DH and I thought it was awesome. The sauce was excellent. All of the spices blended together to create a delightful culinary experience. The vegetables were not only delicious but very colorful and pleasing to the eye. The spices on the prawns were absolutely perfect. I did not have and could not find the fish granules so I substituted an 8 ounce carton of Kitchen Basics Clam Stock. I also did not have a yellow capsicum, so I used a very large red one which I had on hand. Since I wanted to keep the yellow color in the vegetables, I added a small yellow squash. I cooked the vegetables in avocado oil as I think this oil adds a very nice flavor. And I used Israeli Couscous cooked with canned chicken broth instead of the regular couscous. We absolutely loved the dish and plan to have it again tonight. Thanks, Flying Chef, for such a wonderful creation.