Prawn Cous Cous

WITH Jazmyn McKinnie

25 mins • Serves: 4 • Cost: $22 approx. ($5.50/serve)


  • 260g raw prawns
  • 1 cup wholemeal Cous Cous 
  • 1 pack parsley 
  • 2 garlic cloves 
  • 1 lemon, juiced 
  • 1 tsp paprika
  • 1 red capsicum 
  • 4 cups of rocket  
  • ½ bunch spring onion 


  1. Finely chop the parsley and crush the garlic.
  2. In a bowl, mix together prawns, olive oil, garlic, ¼ of the parsley and a pinch of salt & pepper. Put aside.
  3. Slice the spring onion, thinly slice the capsicum and boil the jug.
  4. Add the cous cous, paprika and ½ tsp of salt and pepper into a large bowl. Pour in 1 cup of boiling water and mix gently with a fork. Cover with foil and leave for 5 mins.
  5. Remove the foil and fluff cous cous with a fork. Mix through the spring onion, capsicum and the rest of the parsley. Put aside.
  6. Heat a pan on a medium-high heat. Add prawns evenly over the pan and cook 3-4mins each side. The prawns should turn pink.

Serve the prawns over the cous cous!

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