Couscous is an excellent alternative carbohydrate to rice, potatoes and pasta when you’re looking for a change. This delicious and simple recipe for green couscous with prawns combines prawns, peas, spinach, preserved lemons, olives and parsley with couscous to create a colourful, delicious meal.
The recipe comes from Rosie’s latest book, Roasting Pan Suppers which shares simple and appealing dishes that can be cooked in a roasting pan, with minimal fuss.
Read our full review of Roasting Pan Suppers by Rosie Sykes to find out more about the book.
Green Couscous With Prawns
A brilliant green colour and easily adaptable. Make a vegetarian version of this dish by replacing the prawns with crumbled feta, and use vegetarian stuffed olives.
- 300 grams couscous
- 500 ml boiling vegetable or fish stock
- 200 grams frozen peas, defrosted
- 150 grams frozen spinach, defrosted
- 40 grams butter
- 300 grams North Atlantic peeled prawns
- 4 spring onions, thickly sliced
- 90 grams green olives stuffed with anchovies, roughly chopped
- 30 grams preserved lemon, shredded small, or grated
- zest of 1 lemon
- Juice of 1 lemon
- Small handful of parsley, roughly chopped
- Sea salt and black pepper
Put the couscous in a bowl and pour over 350ml of the hot stock, cover and leave to expand for a good 10 minutes.
Preheat the oven to 180°C (160°C fan), gas mark 4.
Put the peas, spinach and butter into a blender or food processor with the rest of the hot stock and whizz to a coarse purée.
Once the couscous has absorbed all the stock, stir it well with a fork or rub between finger and thumb to get rid of any clumps. Stir in the vibrant green purée and tip the couscous into a roasting pan with the prawns, spring onions, olives, preserved lemon or lemon zest and plenty of seasoning. Place in the oven to heat through for 15–20 minutes.
Once the couscous is hot, stir in the lemon juice, taste for seasoning and add the parsley. Serve in warmed bowls.
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Recipe from Roasting Pan Suppers by Rosie Sykes published with permission from National Trust Books. Book image credit Dan Jones. Additional images by Emma Mykytyn.