Ras el Hanout grilled prawns

Ras el Hanout grilled prawns with whole-wheat couscous, roasted carrots & fresh cucumber!

With restaurants turning to alternative ways to drive their business forward, a lot of them have started selling their own spice mixes, recipe kits and take-aways. Farmdrop recently has added a section where you can order these restaurant ingredients and products to make at home! I decided to try the Ras el Hanout for my grilled prawns from Bubala London - a restaurant I’ve been meaning to try for a very long time, and hopefully will soon! Recipe below:

Ingredients: (serves 2)
200g prawns, cleaned
4 tsp Bubala London Ras el Hanout
1 tsp garlic granules
5 tbsp olive oil
100g Merchant Gourmet whole wheat couscous
1 stock cube
½ cucumber, sliced or 2 baby cucumbers sliced
2 large carrots, sliced & halved
15g fresh dill
*all ingredients from Farmdrop (ad pr products)

Preheat your oven to 190c fan. Toss your carrots in 2 tbsp olive oil, 1/2 tsp Ras el Hanout and garlic granules and place on a baking tray in the oven for approx. 20mins until soft but al dente. While the carrots cook (about 10mins in), heat your grill (or frying pan), pop a pot of water on boil with your stock cube. Pop your whole-wheat cous cous into your boiling stock and simmer for about 8-10minutes or until cous cous is soft and supple. If using small couscous, you can just cover in boiling water and cover bowl with a tea towel until absorbed and ready (about 5minutes). Next, skewer your cleaned prawns. Drizzle in remaining olive oil & sprinkle with remaining tsp Ras el Hanout to completely coat. Press seasoning in until glossy. One cous cous is almost ready, grill prawns on each side until completely pink and no longer clear. Serve on the skewers with drained couscous, sliced cucumber, cooked carrot and generously sprinkle with fresh dill (my favourite garnish!).