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Couscous & Prawn Soup Recipe

A recipe full of luxurious ingredients – yet so simple to prepare – this soup will please lovers of fine foods. Couscous, a fine, pasta-like North African staple, brings substance to the recipe without adding heaviness. Paprika and red and green capsicums – all members of the pepper family – combine with garlic and onion to make this metabolism-boosting soup full bodied in flavour, while saffron brings its trademark delicacy and distinctive colour.

The stars of this dish are the prawns, a universal favourite. A garnish of shaved almonds and fresh coriander adds to the expertly layered textures and flavours of this Moroccan-inspired dish. Quick and easy to prepare, this soup is ideal for impressing guests without the hassle of a complicated recipe.

Preparation Time 10 minutes
Cooking Time: 30 minutes
Servings: 4


3 tbsp olive oil 1 large brown onion, finely chopped
2 garlic cloves, finely chopped 1 tbsp paprika
½ cup couscous 1 cup prawn cutlets
1 tsp saffron ½ cup green capsicum, diced
½ cup red capsicum, diced 5 cups of seafood stock
2 tbsp finely chopped coriander, to serve 3 tbsp shaved almonds, to serve

  1. Heat the oil in a Large Saucepan then add onion, garlic and stir till softened.
  2. Add paprika, couscous, prawns and keep stirring for two minutes.
  3. Add saffron and capsicums with ½ cup of the seafood stock and stir till the saffron adds some colour to the mix.
  4. Add the rest of the stock to the mix, bring to a boil then simmer on low heat for 15 minutes.
  5. Scoop into little bowls with sprinkled coriander and shaved almonds.


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