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
  1. 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. 
  2. 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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