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This recipe was uploaded by CarolineB
Put bell peppers under a grill, wait till the peel gets black and bubbly. Peel the peppers and remove the seeds. Use your blender or foodprocessor to mix peppers with the chickenstock, chili and garlic. Season to taste with a bit of lemon juice, set aside.
Couscous prawn timbales
Bring a pan to a medium heat, add a bit of olive oil and roast the garlic, paprika powder and ground cumin for about 2 minutes. Smells incredible!
Add prawns and roast for another couple of minutes until they are pink and opaque.
Remove the prawns from the pan. Add the chicken stock to the pan and bring to boil.
Cut the prawns into pieces of about 1 cm and set aside.
Slowly add the couscous while stirring, remove from the heat, cover and let soak for 5 minutes. Loosen with a fork or simply your fingers. Add coriander, celery, lemon zest and juice, ground pepper, prawns and half of the chopped bell pepper and mix well with fork or fingers.
Rub timbale moulds with a bit of oil. Squeeze couscous into the moulds. Unmould onto a plate. Put some pepper coulis around, sprinkle a bit of the chopped bell peppers on top and garnish with a coriander leaf.