• 200 g (7 oz) raw peeled prawns
  • 1 large onion, chopped
  • 1 medium-strength green chilli, deseeded and finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon fennel seeds
  • ½ teaspoon smoked paprika
  • 4 tablespoons olive oil
  • 150 g (5 oz) couscous
  • 200 ml (7 fl oz) hot fish or chicken stock (see pages 178 and 36 for homemade)
  • 15 g (½ oz) fresh coriander, chopped
  • 175 g (6 oz) ready-prepared chargrilled artichokes, sliced
  • 2 ripe peaches or nectarines, stoned and sliced
  • salt and pepper

Pat the prawns dry between several layers of kitchen paper.

Place the onion, chilli, garlic, fennel seeds, paprika and oil in a shallow casserole and mix well. Cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until the onions are soft.

Add the prawns and return the casserole to the oven, uncovered, for a further 15 minutes or until the prawns have turned pink.

Meanwhile, place the couscous in a heatproof bowl and add the hot stock. Leave to stand for 5 minutes until the stock has been absorbed.

Fluff the couscous up with a fork and add to the casserole with the coriander, artichokes and peaches or nectarines. Mix well and season to taste with salt and pepper. Re-cover and return to the oven for a final 5 minutes to heat through.

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