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5 from 1 vote

Spicy Cajun Prawns on Cous Cous

Spicy cajun prawns on a bed of herbed pearl cous cous, juicy sweet corn and blistered cherry tomatoes- it's summer on a plate!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner, Main Course
Cuisine: American, australian
Keyword: cajun prawns, cous cous, prawns, spicy prawns
Servings: 2 people
Calories: 502kcal


Cajun Spice Mix

  • 1 tsp smoked paprika
  • ¼ tsp powdered cayenne
  • 2 cloves fresh garlic- crushed
  • 1 tsp dried thyme
  • 2 tsp dried oregano
  • 1 tsp black pepper
  • salt
  • ½ tbsp olive oil
  • 250 grams Large fresh prawns I've used Banana Prawns for my version
  • ½ lemon- for juice & lemon rind

Cous Cous

  • 100 grams Pearl Cous Cous (dried weight)
  • 1 bunch cherry tomatoes grilled or fresh
  • 50 grams fresh or frozen corn kernels
  • a couple of sprigs of flat-leaf parsley
  • 1-2 tbsp extra-virgin olive oil- for dressing


  • Combine all of the spices and herbs for the rub in a large bowl and add the olive oil, whisk to combine
  • Wash, peel and de-vein the prawns, keeping the tails intact. Save the prawn heads for the stock- add these to a saucepan of water.
  • Bring the saucepan of prawn heads & water to boil. Salt generously, then add the Pearl Cous Cous and cook according to packet instructions
  • While the cous cous is cooking, add the peeled prawns to the cajun rub and combine well. Heat a large frying pan over medium-high heat and add the prawns. Squeeze over with lemon juice and add some grated lemon zest to the pan. Cook the prawns about 2-3 minutes each side or until the prawns are just cooked through, then remove from heat and set aside.
  • Cook your fresh or frozen corn and chop the parsley roughly
  • Save two tablespoons of the starchy cooking water, then drain the cous-cous, discarding the prawn heads. Add the starchy water back to the cous cous and dress with extra-virgin olive oil, then add the cooked prawns and all of the juices from the pan, the corn and chopped parsley, and lightly toss to combine.
  • To serve, scatter with cherry tomatoes and a sprinkle of parsley. Season well with salt and freshly ground pepper


Calories: 319kcal
Carbs: 42.9g | Fat: 20.4g | Protein: 37.8g