- 2 sprigs of fresh rosemary, leaves only
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil, plus extra for frying
- 1 tsp smoked paprika
- large pinch saffron
- 2 oranges, zest only
- 8 large king prawns, raw, shell-on
- 300ml/10fl oz chicken stock, hot
- 150g/5½oz couscous
- 100g/3½oz pumpkin, peeled and chopped into small dice
- ½ fennel bulb, core removed and chopped
- 1 stick celery, chopped
- 4 spring onions, chopped
- handful spinach
- 1 fresh red chilli
- ½ a bunch of fresh mint
- 1 lemon
- 2 tbsp natural yoghurt
- 1 pomegranate, seeds only
- salt and freshly ground black pepper
- Mix the rosemary, garlic, oil, paprika, saffron and orange rind in a bowl. Place the prawns in the marinade and allow to rest in the fridge for at least an hour.
- Pour the hot stock over the couscous in a bowl and cover with cling film. Leave to sit for 5 minutes or until the stock has absorbed. Season with salt and pepper.
- Heat a little oil in a medium frying pan. Once hot add the pumpkin and cook until it begins to soften. Then add the fennel, and then the celery and spring onions. When they are almost cooked add the spinach and cook until wilted.
- In a large bowl, mix the vegetables with the red chilli, mint, lemon and cooked couscous.
- Heat a large griddle or frying pan and cook the prawns for 2 minutes on each side or until cooked.
- Just before serving fluff the couscous mixture up with fork. Put the couscous in a serving dish, add the prawns and garnish with yoghurt and pomegranate seeds.