Piri-piri prawns and harissa couscous

Ingredients

For the piri-piri prawns

• 2 red chillies, seeds removed, roughly chopped
• 1 dried chilli, roughly chopped
• ½ lemon, juice only
• 3 garlic cloves, peeled
• 1 tbsp sweet smoked paprika
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 12 very large prawns, shells removed but tails left on, cleaned

For the couscous

• 200g/7oz wholegrain couscous
• 400ml/14fl oz boiling water
• 1 tsp harissa
• 1 tbsp pomegranate molasses
• 1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets)
• ½ lemon, juice only
• 1 red onion, finely sliced
• 1 pomegranate, fleshy seeds only
• 1 small bunch coriander, roughly chopped
• 1 lemon, quartered, to serve

Method

1. For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.

2. Place the prawns on a plate and rub over the piri-piri sauce, reserving a little to garnish. Leave to marinate in the fridge for an hour.

3. Heat a griddle pan until hot and cook the prawns for 4-5 minutes on each side, depending on their size, until the prawns have turned pink and are cooked through.

4. For the couscous, place the couscous into a bowl, pour over the boiling water and stir with a fork to combine. Add the harissa, pomegranate molasses, baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes, until all the liquid has been absorbed into the couscous.

5. Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.

6. To serve, place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.