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Moroccan Prawns with Tomato and Almond Couscous


  • .25 cup Olive Oil

  • 3 teaspoons morocan spice

  • 24 medium green prawns peeled, with tails intact

  • 200 ml chicken stock or fish stock

  • 30 g Butter

  • 1 cup Cous cous 200 grams

  • 2 Red Onions finely sliced

  • 300 g red Grape Tomatoes halved

  • 1 cup Parsley Leaf roughly chopped

  • 50 g Almond Flakes toasted

  • Lemon wedges, to serve


  • 1.

    In a medium bowl, combine 2 tbs oil, spice and prawns, marinate for 30 mins. Bring stock and butter to the boil in a 22cm Calphalon One Chef’s pan. Remove from the heat.

  • 2.

    Add the couscous, cover and set aside for 3 minutes. Fluff with a fork to separate the grains.

  • 3.

    Heat remaining oil in a Calphalon One Stir fry pan over medium heat. Until slightly caramel around the edges. Increase heat, add tomatoes and toss for 1 min.

  • 4.

    Add couscous and cook for another minute. Fold through parsley and almonds. Season with salt and pepper.

  • 5.

    Char grill the prawns for 20 seconds each side or until they are golden. Serve the couscous topped with prawns and lemon wedges.


Created using the Calphalon One Chef’s Pan & Sauté Pan

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