Prawns with tomato & preserved lemon. #gourmettraveller.

Love anything with preserved lemons. But especially with couscous and a tomato spicy sauce. This quick little recipe is adulterated from gourmet Traveller . I’m sure you can make this with chicken or any fish.

40 ml olive oil
1 Spanish onion, thinly sliced
2 baby fennel bulbs, thinly sliced
2 garlic cloves, thinly sliced
1 tsp each ground cumin and ground coriander
½ tsp ground chilli
400 gm canned cherry tomatoes
500 ml (2 cups) vegetable stock
320 gm (2 cups) instant couscous
30 gm butter,
coarsely chopped 2 lemons, juice only (or to taste)
20 medium green prawns, peeled and cleaned
2 tbsp finely chopped preserved lemon rind
To serve: thick natural yoghurt and coarsely chopped mint and flat-leaf parsley

• Heat a large saucepan over medium-high heat, add oil, onion, fennel and garlic, stir until tender (4-5 minutes).
• Add spices, stir until fragrant, add tomato and 150ml water.
• Season to taste, bring to the simmer, cook until thick (5-6 minutes).
• Meanwhile, bring stock to the boil in a pan, stir in couscous, butter and half the lemon juice.
• Remove from heat, cover with plastic wrap, stand for 5 minutes.
• Season to taste, fluff grains with a fork, keep warm.
• Add prawns to tomato mixture, simmer until just cooked (2-3 minutes), stir in preserved lemon, remaining lemon juice, season to taste.
• Serve with couscous, yogurt, mint and parsley.