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)
Cuisine : Fusion
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Lemon Butter Shrimps-SK Khazana Sweet and Sour Prawns - SKK Pav with Chingri Maach Prawn Stuffed Pomfret
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.
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.
Nutrition Info
Calories : 1246 Kcal
Carbohydrates : 190.7 gm
Protein : 45.4 gm
Fat : 35.7 gm
Other : Iron- 10.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
