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    Nutrition Info . . .

    VitaminsA, B3, B9, C
    MineralsManganese, Potassium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 100g dried apricots

    3. 400g can cherry tomatoes

    4. 1 tsp ground cumin

    5. 1/2 tsp each turmeric and paprika

    6. 2 cinnamon quills

    7. 600g skinless mahi mahi or swordfish fillets, cut into 2-3cm cubes

    8. 8 green prawns, peeled (tails intact), deveined

    9. 1 cup (200g) couscous

    10. 2 tbs flat-leaf parsley leaves

    11. 4 lemon wedges

    Instructions Jump to Ingredients ↑

    1. Place apricots in a small bowl, cover with 200ml boiling water, then stand for 30 minutes to soak.

    2. Place tomatoes in a pan over medium heat. Add cumin, turmeric, paprika and cinnamon. Season well. Add apricots and their soaking liquid, stir to combine, then bring to the boil over medium-high heat.

    3. Add the fish and prawns, then simmer gently over medium heat for 5-10 minutes until the broth is soupy and the fish and prawns are cooked through.

    4. Meanwhile, place couscous in a bowl and cover with 1 cup (250ml) boiling water. Cover with plastic wrap and stand for 5 minutes, then fluff with a fork and season to taste with salt and pepper.

    5. Divide the seafood and soup among bowls, scatter with couscous and parsley, then serve with lemon wedges.


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