Moroccan couscous with prawns & salsa verde

Preparation time:: 20 mins

Serves:: 4

Ingredients

2 cups chicken stock
1/4 tsp ground cinnamon
2 cups couscous
1/2 cup dried apricots, chopped
1/2 cup roasted almonds,chopped
1 tbs finely chopped preserved lemon
1/4 cup currants
2 spring onions, thinly sliced diagonally

20 cooked king prawns (750g), peeled and deveined, tails intact

Salsa Verde
1 cup fresh coriander leaves
1/2 cup fresh parsley leaves
1/4 cup olive oil
1 clove garlic, crushed
2 tbs lemon juice

Method

1 Place stock and cinnamon in a medium saucepan. Bring to boil. Stir in couscous. Remove from heat. Stand, covered, for 5 minutes. Fluff couscous with a fork. Stir in apricots, almonds, lemon, currants and onions.

2 To make salsa verde, process all ingredients in a food processor until smooth.

3 To serve, spoon couscous on to a serving platter and top with prawns. Drizzle with salsa verde.