Prawn Tagine And Buttered Couscous -David Herbert’s Best Home Cooking – David Herbert

David Herbert's Best Home Cooking

Recipe from David Herbert’s Best Home Cooking by David Herbert with photography by Brent Parker Jones, published by Lantern rrp$39.99


Prawn tagine with buttered couscous

Serves 4


prawn tagine and buttered couscous

Prawn tagine and buttered couscous

You can make the basic tagine mixture ahead of time if you like, and add the prawns just before reheating and serving. Taste as you

go and add more chilli if you like things spicy. For the couscous you can use fish stock instead of the water, or alternatively make a quick prawn stock by simmering the prawn heads in 3 cups (750 ml) water for 15 minutes, then straining.


2 tablespoons olive oil

2 onions, roughly chopped

2 cloves garlic, roughly chopped 2 teaspoons grated ginger

1 teaspoon ground cuminteaspoon ground turmeric1–2 teaspoons crushed or ground sumac 1 × 400 g tin crushed tomatoes

½ teaspoon granulated sugar

½ teaspoon dried chilli flakes

bulbs fennel, trimmed and thinly sliced

24 medium raw prawns, peeled and

1 tablespoon roughly chopped coriander 1 tablespoon roughly chopped flat-leaf parsley

deveined, heads removed


Buttered couscous

1¾ cups (350 g) couscous

400 ml boiling stock or water 25 g butter

2 tablespoons olive oil salt


  1. Heat the oil in a large frying pan over medium heat and cook the onion forto this stage.
  2. 3–4 minutes or until softened. Add the garlic, ginger, cumin, turmeric, chilli and sumac and cook for a further 2 minutes. Add the tomatoes, sugar and fennel and cook, stirring occasionally for 10 minutes or until the fennel has softened. The recipe can be made ahead
  3. To make the buttered couscous, put the couscous in a large heatproof bowl and pour over the boiling stock or water. Cover with a tea towel or plastic film and leave to soak for 5 minutes. Uncover the couscous and fluff it up with a fork. Heat the butter and oil in a microwave or small saucepan over low heat until the butter has melted, then pour over the couscous, stirring to coat the grains. Season to taste with salt.


Meanwhile, add the prawns to the fennel mixture and cook, stirring, for about 5 minutes or until cooked through. Scatter over the coriander and parsley and serve with the buttered couscous.

6 thoughts on “Prawn Tagine And Buttered Couscous -David Herbert’s Best Home Cooking – David Herbert

  1. Oh, my goodness, this sounds heavenly, Carol! Just perfect! And the recipe really doesn’t look difficult either. Bet it was delicious.

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