World Cuisine

  • 2–3 tablespoons olive oil
  • 2–3 garlic cloves, finely chopped
  • finely chopped rind of 1 preserved lemon (see page 16)
  • 15–16 fresh king prawns, peeled to the tails and deveined
  • juice of 1 lime
  • small bunch of coriander, finely chopped
  • sea salt and black pepper

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, add the garlic and preserved lemon rind and cook for 2–3 minutes to let the flavours mingle.

Add the prawns, stir to coat well and cook for 3–4 minutes until they turn opaque. Stir in the lime juice and coriander and season with salt and pepper. Serve with couscous, if liked.

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