Green Couscous With Prawns

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.

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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.

Total Time 30 minutes minutes

Servings 4

Author Rosie Sykes

Ingredients

• 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

Instructions

• 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.