20-Minute Prawns and Couscous with Yoghurt-Hummus Sauce

4.30 (16)
⏱ 5 mins 🍽 Serves 4 🏷 Main course

This quick main course pairs tender prawns with fluffy couscous and a creamy, herby sauce. The prawns are cooked under the grill with tomatoes and paprika, while the couscous is infused with chopped apricots. A simple sauce made from Greek yoghurt and hummus brings everything together. It's a flavourful and satisfying dish that comes together in a short time.

20-Minute Prawns and Couscous with Yoghurt-Hummus Sauce

Ingredients

  • 200g couscous
  • 60g dried apricots, chopped (or golden raisins)
  • 2 tablespoons olive oil
  • 100g plain Greek yogurt
  • 1 tablespoon shop-bought hummus
  • 2 tablespoons fresh mint or dill, chopped
  • Salt
  • 570g prawns, peeled and deveined, tails removed
  • Handful cherry tomatoes, halved
  • 1/4 to 1/2 teaspoon hot paprika
  • Juice of 1/2 lemon

Method

  1. Set your grill to high. In a bowl, mix the couscous, chopped apricots and one tablespoon of the olive oil. Pour in 260ml of very hot water, cover the bowl with cling film and leave it for about 5 minutes until the couscous is tender and has absorbed all the water.
  2. In a separate bowl, combine the Greek yoghurt, hummus, chopped mint and one to two tablespoons of water. Add salt to taste, then set this sauce aside.
  3. Place the prawns and halved tomatoes on a baking sheet. Toss them with the remaining tablespoon of olive oil and the hot paprika. Grill them for about 4 minutes until the prawns are opaque and cooked. Finish by drizzling the lemon juice over the top.
  4. Use a fork to fluff the prepared couscous. Share the couscous and the grilled prawns and tomatoes between four plates. Pour any juices from the baking tray into the yoghurt-hummus sauce. Serve the prawns and couscous with the sauce on the side.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course
AuthorFood Network Kitchens