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SRIRACHA PRAWNS WITH GIANT COUSCOUS

I find this such a refreshing recipe: it’s got a little bit of a kick, but you can easily control the heat levels. Here we’re cooking prawns in a little sriracha hot sauce and serving them with a pile of giant couscous salad and caramelised red onion.

READY IN 25 MINUTES

SERVES 4

350g raw prawns, peeled and veins removed

3 tbsp chopped flat-leaf parsley

juice of 1 orange

2 garlic cloves, peeled and crushed

½ tsp dried chilli flakes

2–3 tsp sriracha sauce (or to taste)

1 vegetable stock cube

180g giant couscous

1 tbsp olive oil

1 small red onion, peeled and thinly sliced

3 tomatoes, halved, seeds removed and diced

½ cucumber, halved lengthways, seeds removed and diced

salt and pepper

1. Put the prawns into a bowl and add 1 tablespoon of the parsley, half the orange juice, the garlic, the dried chilli flakes and 1 teaspoon of the sriracha sauce and mix around to coat fully. If you’re not cooking the prawns immediately, cover the bowl with cling film and chill in the fridge.

2. Bring a saucepan of water to the boil and crumble in the stock cube, stirring to dissolve. Add the couscous and cook according to the packet instructions. Drain and allow to cool, then tip into a bowl.

3. Meanwhile heat the olive oil in a frying pan over a medium heat and add the onion. Cook for 10 minutes until it softens and starts to caramelise, stirring in a dash of sriracha sauce for the last 30 seconds. Tip the onion into the bowl of couscous and return the frying pan to the heat. Add the prawns and marinade to the frying pan and cook for 5 minutes, stirring regularly, until the prawns turn pink and tender.

4. Meanwhile add the tomato and cucumber to the couscous long with another tablespoon of parsley. Squeeze in the juice from the other half of the orange, and mix well. Give it all a good season with salt and pepper then, if you like, add another dash of sriracha for extra kick.

5. Serve a pile of the couscous with a good heap of the prawns on top, the remaining parsley sprinkled over the prawns and a final squeeze of the orange half.

VIRGIN TIP

Mrs Barry is not a huge fan of sriracha, so I keep this mild when making it for her, omitting it from the onion step. It’s all about tweaking it to your liking – the recipe allows for a great deal of flexibility so keep an extra bit of orange and the sriracha handy when serving up.