Marco Pierre White's prawn couscous recipe

• 400 ml (14.1fl oz) water
• 1 fish stock pot/cube
• 300 g (10.6oz) couscous
• 1 tbsp olive oil
• 6 8 large raw prawns or 35 raw tiger prawns
• 10 -15 cherry tomatoes, halved
• 1 large red pepper, finely diced
• 2 handfuls of plump golden raisins or raisins
• 2 handfuls of basil leaves

1. Place the water in a saucepan.
2. Add the stock pot/cube to the water and bring to the boil, stirring until dissolved to make the fish stock.
3. Place the couscous in a large, heatproof bowl.
4. Pour in the freshly boiled stock, cover with cling film and leave for 6 minutes.
5. After a couple of minutes, heat the olive oil in a large, heavy frying pan.
6. Add in the raw prawns and fry for 2 minutes if large and 1 minute if using tiger prawns, then turn over and fry for 12 minutes more until they turn pink and opaque.
7. Once the couscous has stood for 6 minutes, add the cherry tomato halves and chopped red pepper and mix together, fluffing up the couscous with a fork and breaking up any lumps in the couscous.
8. Sprinkle in the golden raisins and mix in well.
9. Shred most of the basil (reserving a little for garnish) and stir in.
10. Place the couscous mixture on a serving dish.
11. Garnish with a little basil.
12. Place the prawns on a serving dish and garnish with remaining basil and the lime halves.
13. Serve at once.

water, fish, couscous, olive oil, prawns, tomatoes, red pepper, golden raisins, basil

Taken from www.lovefood.com/guide/recipes/23118/marco-pierre-whites-prawn-couscous-recipe (may not work)