Jump to Main ContentJump to Primary Navigation

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


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



Behold the babycado: M&S launches mini avocado range


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


These edible bacon shots are our new boozy brunch obsession


Goodbye Cronuts. These are the hottest new baking creations

Shuang shuang.png

The most exciting new restaurant openings of 2016


Bake two traditional Scandi classics


Where to eat the best eggs in Britain



Love gin, cake and Christmas? Do we have a bus tour for you...

Does exactly what it says on the tin

by Amy Swales
28 Oct 2016

The easy bake that makes you look like an expert

Low on effort, high on style

by Amy Swales
27 Oct 2016

Drop everything: chocolate butter is finally here

The stuff breakfast dreams are made of

by Sarah Biddlecombe
26 Oct 2016

Cool cocktail recipes with unusual ingredients

Expert mixologist Oskar Kinberg reveals his sipping secrets

by Amy Swales
26 Oct 2016

Our kind of cauldron: darkly delicious Halloween cocktail recipes

Jacked-up Negronis and chilli-laced concoctions

by Amy Swales
25 Oct 2016

Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016