How to make Piri Piri Prawns with Harissa Couscous - A spicy and delicious prawns on satay's mixed with piri piri and harrisa sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : piri piri powder, Prawns (kolambi/jhinga) (प्रॉन/कोलम्बी/झींगा)
Cuisine : Fusion
Course : Main Course Seafood
Piri Piri Prawns with Harissa Couscous Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
You can also find more Main Course Seafood recipes like Cajun Spiced Fish with Grape Salsa, Haryali Fish, Pomfret Mappas, Chingri Macher Kofta .
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Piri Piri Prawns with Harissa Couscous Recipe
piri piri powder 1 tablespoon
Prawns (kolambi/jhinga) shelled and deveined with tails intact 10-12
harissa sauce 1 tablespoon
Couscous 1½ cups
Salt to taste
Lemon juice 1 tablespoon
Crushed black peppercorns to taste
Olive oil 2 tablespoons
Onion sliced 1 medium
Pomegranate pearls ½ cup
Spring onion green curls for garnishing
Method
Step 1
Heat one and a half cups of water in a non-stick pan.
Step 2
Take prawns in a bowl. Add piri piri powder, salt and lemon juice and mix well.
Step 3
Combine couscous, hot water, salt, crushed peppercorns and harissa sauce in another bowl and mix well. Cover with a cling wrap and let the couscous absorb the water and swell.
Step 4
Heat olive oil in another non-stick pan.
Step 5
Skewer the marinated prawns onto satay sticks, place them in pan and cook for two minutes on each side. Transfer on a plate.
Step 6
Add onion to the same pan and sauté till translucent.
Step 7
Add the sautéed onion and pomegranate pearls to the couscous and mix well.
Step 8
Serve hot garnished with spring onion green curls.
