Jump to Main ContentJump to Primary Navigation
Top

Recipe: how to make Jamie Oliver's sizzling Moroccan prawns and rainbow salsa

sizzling-moroccan-prawns-rainbow-salsa-jamie-oliver.jpg

At Stylist we’re huge fans of quick but flavour-packed dishes, and this one from Jamie Oliver’s latest tome really hits the spot.

As well as using juicy king prawns, this recipe features colourful veg that can be changed according to the season (try celery and leeks in winter). It’s full of goodness too; Jamie says, “Adding a pop of sweetness to this dish, pomegranates are a great source of vitamin B6, keeping our nervous system healthy so our cells can send signals to each other.”

Preparation time: 20 minutes
Cooking time: 5 minutes

Step 1: Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt.

Step 2: Muddle in 1 tablespoon of oil, the paprika, saffron and a swig of boiling water to make a marinade. Use little scissors to cut down the back of each prawn shell and remove the vein.

Step 3: Cut 1 orange into wedges, toss with the prawns and the marinade and leave aside for 10 minutes.

Step 4: Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up. Take a bit of pride in finely chopping all your colourful seasonal veg and chilli, and put them into a nice serving bowl.

Step 5: Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.

Step 6: Put a large non-stick frying pan on a high heat. Add the prawns, marinade and orange wedges and cook for 4-5 minutes, or until the prawns are gnarly and crisp, then arrange on top of the couscous. Dollop with yoghurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.


Definition Provence Rosé

Definition Provence Rosé 2014, £12.99, Majestic (majestic.co.uk)
Prawns with a little hit of spice love a punchy dry rosé. This comes from France’s haven of pink wine, Provence, and has a crunchy cranberry and redcurrant flavour to perk up the chilli, prawns and paprika brilliantly.


From Everyday Super Food by Jamie Oliver (£22, Penguin Random House, waterstones.com), out now

Words: Lucy Frith
Photography: Jamie Oliver
© Jamie Oliver Enterprises Limited (2015 Everyday Super Food)

To read this week's issue of Stylist, download from app.stylist.co.uk

Related

ThinkstockPhotos-503081670.jpg

Behold the babycado: M&S launches mini avocado range

liz_truss_mp_stylist_magazine.jpg

How to make cinnamon buns by parliament’s baking aficionado Liz Truss

IMG_2941_Fotor.jpg

These edible bacon shots are our new boozy brunch obsession

21augyolkin.jpg

Goodbye Cronuts. These are the hottest new baking creations

Shuang shuang.png

The most exciting new restaurant openings of 2016

292_GOURMET_WREATH.jpg

Bake two traditional Scandi classics

trof-manchester.jpg

Where to eat the best eggs in Britain

Comments

Latest...

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017

The important thing to consider before buying alcoholic ice lollies

Police have issued a warning to everyone stocking up on prosecco popsicles

by Moya Crockett
15 Jun 2017

Know your mother’s ruin: 6 gin styles explained

Sort your Old Tom from your London Dry

by Amy Swales
14 Jun 2017

The clever kitchen gadget set to change the way we drink wine

We chucking two glasses a week down the sink because we don’t finish the bottle

by Amy Swales
14 Jun 2017