Ingredients

• 2 red chillies
• seeds removed
• roughly chopped
• 1 dried chilli
• roughly chopped
• ½ lemon
• juice only
• 3 garlic cloves
• peeled
• 1 tbsp sweet smoked paprika
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 12 very large prawns
• shells removed but tails left on
• cleaned
• 200g/7oz wholegrain couscous
• 400ml/14fl oz boiling water
• 1 tsp harissa
• 1 tbsp pomegranate molasses
• 1 tsp baharat spice mix (available from Middle Eastern stores and some supermarkets)
• ½ lemon
• juice only
• 1 red onion
• finely sliced
• 1 pomegranate
• fleshy seeds only
• 1 small bunch coriander
• roughly chopped
• 1 lemon
• quartered
• to serve

Directions

• For the piri-piri prawns
• place all the ingredients except the prawns into a food processor and blend until smooth.
• Place the prawns on a plate and rub over the piri-piri sauce
• reserving a little to garnish. Leave to marinate in the fridge for an hour.
• Preheat the barbecue. Thread the prawns onto the skewers and cook over the hot coals for 4-5 minutes on each side
• depending on their size
• until the prawns have turned pink and are cooked through. Alternatively
• cook on a hot griddle.
• For the couscous
• place the couscous into a bowl
• pour over the boiling water and stir with a fork to combine. Add the harissa
• pomegranate molasses
• baharat and lemon juice and stir once more. Cover with cling film and set aside for 3-4 minutes
• until all the liquid has been absorbed into the couscous.
• Remove the cling film and fluff up with a fork. Add the red onion
• fleshy pomegranate seeds and coriander and mix well.
• To serve
• place three prawns onto each plate with a pile of couscous. Drizzle over the reserved piri-piri sauce and a squeeze of lemon.