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20-Minute Prawns and Couscous with Yoghurt-Hummus Sauce

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
200g couscous
60g dried apricots, chopped (or golden raisins)
2 tablespoons olive oil
100g plain Greek yogurt
1 tablespoon shop-bought hummus
2 tablespoons fresh mint or dill, chopped
Salt
570g prawns, peeled and deveined, tails removed
Handful cherry tomatoes, halved
1/4 to 1/2 teaspoon hot paprika
Juice of 1/2 lemon

Preheat the grill to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 260ml very hot water, cover with cling film and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.

Stir together the yoghurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.

Toss the prawns, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.

Fluff the couscous with a fork. Divide the prawns and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yoghurt-hummus sauce. Serve the prawns and couscous with the sauce.

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