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Tiger Prawns with Chermoula Butter

Add some heat to your life with this spiced up prawn dish.

Prep Time

        Prep time: 10 minutes
        Cook time: 15 minutes
        Yield: Serves 4


    •    1 tsp sweet paprika
    •    2 tsps ground cumin
    •    1 cup (200g) couscous
    •    12 tiger prawns (shells on)
    •    2 tbsps extra virgin olive oil
    •    1 garlic clove, finely chopped
    •    1 small red onion, thinly sliced
    •    125g unsalted butter, softened
    •    1 tbsp finely grated lemon zest
    •    1/3 cup chopped coriander leaves, plus extra whole leaves to serve
    •    1 long red chilli, seeds removed, chopped, plus extra thinly sliced chilli to serve


  1. To make the chermoula butter, whiz the butter, chili, garlic and half each of the lemon zest, cumin, paprika and coriander in a small food processor until combined.
  2. Place a 30cm long sheet of baking paper on a work surface and top with butter mixture. Form into 12cm log, then roll up baking paper and twist ends to secure. Chill for 1 hour or until firm.
  3. Place the couscous, remaining lemon zest, cumin and paprika, and 1 tsp sea salt in a bowl and stir to combine. Cover with 1 cup (250ml) boiling water, then cover with a tea towel and set aside for 15 minutes or until liquid is absorbed.
  4. Meanwhile, heat oil in a frypan or wok over high heat. Season prawns, then cook, turning once, for 3-4 minutes until prawns turn pink. Slice chermoula butter into four 3cm-thick slices and add to the pan, tossing the prawns to coat.
  5. Fluff the couscous with a fork, then add onion and remaining coriander, and stir to combine. Divide couscous among plates, and top with prawns, extra chilli and whole coriander leaves to serve.

This great family recipe is thanks to delicious at


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