1. Sauce. 2. Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally. 3. Vegetables. 4. Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm. 5. Couscous. 6. 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. 7. 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. 8. Prawns. 9. 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. 10. Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through. 11. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
