Chermoula King Prawns with Rice and Coriander
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 3 garlic cloves
- 3 tbsp fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 lemon, juiced
- 280 g long grain rice
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 449 kcal
- Protein
- 27 g
- Carbohydrate
- 56.6 g
- of which sugars
- 0.9 g
- Fat
- 11.9 g
- of which saturates
- 1.9 g
- Fibre
- 2.5 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the garlic, half the coriander, the ground cumin, paprika, lemon juice and 2 tablespoons of the olive oil to make the chermoula, then toss the king prawns through it.
- 2
Cook the rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 3
Heat the remaining olive oil in a wide pan and cook the marinated prawns for 3-4 minutes, turning, until pink and just cooked through.
- 4
Stir the prawns through the rice, scatter with the remaining coriander and serve.
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