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
Ingredients (Serves 2)
- 2 sprigs of fresh rosemary
- 2 cloves of garlic
- Olive oil
- 1 level tsp smoked paprika
- 1 good pinch of saffron
- 6 large raw shell-on king prawns, from sustainable sources
- 2 oranges
- 150g wholewheat couscous
- 400g colourful mixed seasonal veg, such as peas, asparagus, fennel, courgettes, celery, spring onions, red or yellow peppers
- 1 fresh red chilli
- ½ bunch of fresh mint (15g)
- 1 lemon
- 2 tbsps natural yoghurt
- 1 pomegranate
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.
Wine expert Jane Parkinson recommends the perfect pairing
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)