Chermoula Prawns with Cous Cous – Recipe
Matt Golinski says the quality of the seafood we choose makes a bigger difference to the meal we’re preparing than almost any other ingredient. Choosing seafood that is caught and processed locally is a sure-fire way to know you’re going to get the best result possible. This recipe celebrates the Sunshine Coast’s greatest fishing industry success stories
Chermoula Prawns with Israeli Cous Cous, Fennel, Preserved Lemon and Olives
Serves 4
Ingredients:
• 1kg whole green prawns, peeled and deveined
• 1 clove garlic, peeled
• 20gm fresh ginger, grated
• 3 shallots, roughly chopped
• 1 small red chilli
• 2 tsp ground cumin
• 1 tsp turmeric
• ½ tsp pepper
• ½ cup fresh coriander leaves
• ½ cup vegetable oil
• 200gm Israeli (pearl) cous cous
• 1 onion, finely diced
• 1 clove garlic, sliced
• 30ml olive oil
•Pinch saffron threads, soaked in 2 tbs hot water for 15 minutes
• 500ml chicken stock, heated
• 1 small fennel bulb, finely sliced
• 2 tbs preserved lemon, finely sliced
•½ cup green olives, pitted and chopped
• ½ cup fresh coriander leaves
• 1 golden shallot, finely sliced
• 30ml lemon juice
• 50ml extra virgin olive oil
• Salt and pepper
Method:
•Blend the garlic, ginger, shallots, chilli, spices, fresh coriander and vegetable oil to a fine paste in a food processor. Mix through the prawns, cover and refrigerate until required.
•In a medium saucepan, fry the onion and garlic in the olive oil until soft. Add the cous cous and stir over a low heat for
5 minutes until it starts to colour slightly, then add the soaked saffron and the hot chicken stock. Simmer slowly until all the stock is absorbed. Season with salt and pepper and cool.
•Fry or grill the prawns until cooked through, transfer to a large mixing bowl and mix with the cooled cous cous, fennel, preserved lemon, green olives, coriander, shallots, lemon juice and olive oil. Check seasoning and serve while the prawns are still hot.
Pair With..
2020 Yalumba Y Series Riesling, Barossa, SA $15-$20 as the best pretender
NV Ruggeri Argeo DOC, Veneto, (Italy) $30-$35 as the perfect pairing
2021 Dandelion Vineyards Wonderland of the Eden Valley Riesling, Eden Valley, SA $58-$63 as the pretentious match
