Chermoula Prawns with Courgette Ribbons
A green, garlicky chermoula does double duty here — half coats the prawns for the basket, half dresses raw courgette ribbons that never see a pan.
Why it works
Chermoula is a raw herb sauce, so the cumin and paprika only bloom once they hit hot oil on the prawns — which is why no marinating window is needed. Prawns need five minutes at most, and courgettes peeled into ribbons are thin enough to soften in the dressing's acid while the basket runs. Couscous asks for nothing but boiling water and a plate on top for those same five minutes, and the chickpeas go in with it so they warm through as it swells.
Method
- Boil the kettle and heat the air fryer to 200°C (400°F). Put the couscous, chickpeas and their ½ tsp salt in a heatproof bowl, pour over the boiling water, cover with a plate and leave for 5 minutes.
- Chop the herbs and garlic together on your board until fine, then scrape into a bowl and stir in the cumin, paprika, chilli flakes, lemon zest and juice, oil and the ¾ tsp salt.
- Toss the prawns with half the chermoula directly in the basket, spreading them into a single layer. Air fry for 5 minutes, shaking at 3. They are ready the moment they curl into loose C-shapes and turn opaque — a tight O means a minute too far.
- Run a peeler down the courgettes into long ribbons, stopping at the seedy core. Toss with half of what is left of the chermoula and a pinch of salt, and leave to slacken while the prawns cook.
- Fork the couscous loose and fold through the tomatoes and the last of the chermoula.
- Spread the couscous over a warm platter or four plates, pile the ribbons on top, spoon the prawns and their basket juices over, scatter with almonds and serve with lemon wedges.
For the toddler
Take a few prawns out at step 3, before they are tossed with the chermoula, and cook theirs with a little plain oil, since the chilli flakes and salt go into the sauce at step 2. The courgette ribbons need no adaptation. Keep the flaked almonds off their plate or grind them to a powder, quarter the cherry tomatoes lengthways, crush the chickpeas and chop the prawns small.
How the toddler notes workChef’s notes
Chermoula suits any firm white fish; cod chunks need 8 minutes. Halved chestnut mushrooms make a good meat-free version at 10 minutes.
Blitz the chermoula in a mini processor and prep drops to 5 minutes.
Harissa loosened with olive oil for spooning over, and a small plate of olives and preserved lemon.
Best eaten straight away — reheated prawns toughen. The couscous keeps 2 days and chermoula alone keeps a week under a film of oil.