Chermoula Prawns with Cous Cous – Recipe

Image source: Photographer Katja Anton

Matt Golinski says the quality of the seafood we choose makes a bigger difference to the meal we’re preparing than almost any other ingredient.  Choosing seafood that is caught and processed locally is a sure-fire way to know you’re going to get the best result possible. This recipe celebrates the Sunshine Coast’s greatest fishing industry success stories

Chermoula Prawns with Israeli Cous Cous, Fennel, Preserved Lemon and Olives

Serves 4


• 1kg whole green prawns, peeled and deveined

• 1 clove garlic, peeled

• 20gm fresh ginger, grated

• 3 shallots, roughly chopped

• 1 small red chilli

• 2 tsp ground cumin

• 1 tsp turmeric

• ½ tsp pepper

• ½ cup fresh coriander leaves

• ½ cup vegetable oil

• 200gm Israeli (pearl) cous cous

• 1 onion, finely diced

• 1 clove garlic, sliced

• 30ml olive oil

•Pinch saffron threads, soaked in 2 tbs hot water for 15 minutes

• 500ml chicken stock, heated

• 1 small fennel bulb, finely sliced

• 2 tbs preserved lemon, finely sliced

•½ cup green olives, pitted and chopped

• ½ cup fresh coriander leaves

• 1 golden shallot, finely sliced

• 30ml lemon juice

• 50ml extra virgin olive oil

• Salt and pepper


•Blend the garlic, ginger, shallots, chilli, spices, fresh coriander and vegetable oil to a fine paste in a food processor. Mix through the prawns, cover and refrigerate until required.

•In a medium saucepan, fry the onion and garlic in the olive oil until soft. Add the cous cous and stir over a low heat for
5 minutes until it starts to colour slightly, then add the soaked saffron and the hot chicken stock. Simmer slowly until all the stock is absorbed. Season with salt and pepper and cool.

•Fry or grill the prawns until cooked through, transfer to a large mixing bowl and mix with the cooled cous cous, fennel, preserved lemon, green olives, coriander, shallots, lemon juice and olive oil. Check seasoning and serve while the prawns are still hot


Pair With..

2020 Yalumba Y Series Riesling, Barossa, SA $15-$20 as the best pretender

NV Ruggeri Argeo DOC, Veneto, (Italy)  $30-$35 as the perfect pairing

2021 Dandelion Vineyards Wonderland of the Eden Valley Riesling, Eden Valley, SA $58-$63 as the pretentious match

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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