Yellow Courgette and Prawn Couscous with Preserved Lemon and Olives

Name: Yellow Courgette and Prawn Couscous with Preserved Lemon and Olives
Cuisine: Moroccan
Ingredients: 2 tablespoons chopped fresh mint; 25 g (1 oz) sultanas; 12 black olives; 500 ml (18 fl oz) boiling water; 275 g (10 oz) couscous; 16 large raw prawns, deveined; 2 tablespoons light olive oil; 1 red chilli, deseeded and finely chopped; 1 tablespoon white wine vinegar; 4 small yellow courgettes, sliced; 1 garlic clove, crushed; Salt and freshly ground black pepper; 125 ml (4 fl oz) olive oil; 1 teaspoon chopped preserved salted lemon; 1 tablespoon chopped fresh mint; 2 tablespoons flaked almonds, toasted; Juice of 1 lemon,

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

275 g (10 oz) couscous
500 ml (18

Africa
Morocco
Preserve
Fish course
Pescatarian
Mediterranean

Method

Inspired by Moroccan flavours, this is a vibrant array of colours and aromas. Chicken or salmon could be used instead of the prawns.

Place the couscous in a large bowl, pour over the boiling water, then cover and leave for 5 minutes. Fluff up the couscous with a fork, then cover again and leave for 5 minutes longer. Fluff up again and season to taste.

Heat the oil in a frying pa