CookEat Recipe
Tomato and Prawn Rice with Fennel
Tomato and fennel simmer with onion, cumin and coriander. Prawns cook in the pan near the end, then brown rice and couscous are folded in.
Method
Steps
Step 1
Weigh rice and couscous dry. Cook rice in 1200 ml boiling water for its package time; reserve 150 ml and drain. Cover couscous with remaining 120 ml boiling water for 5–10 minutes or its package time and fluff. Thinly slice fennel, chop onion and tomato. Use raw peeled, deveined prawns, thawed if frozen; clean hands and utensils after handling.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and fennel for 8 minutes. Add tomato, ground cumin, ground coriander and reserved water; cover and simmer for 10 minutes until fennel is tender.
Step 3
Add prawns and simmer gently for about 3–5 minutes until their centres reach 74°C on a clean digital thermometer. Fold in rice and couscous and heat for 2 minutes before serving.
Cooked it? Rate it.
Cooked 1 time