- 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
- 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
- For the piri-piri prawns, place all the ingredients except the prawns into a food processor and blend until smooth.
- 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.
- 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.
- 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.
- Remove the cling film and fluff up with a fork. Add the red onion, fleshy pomegranate seeds and coriander and mix well.
- 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.