Moroccan Prawns With Couscous - cooking recipe

Ingredients

Sauce
1 cup water
2 teaspoons fish stock granules (a good flavoursome one.)
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon grated lemon zest
1 tablespoon lemon juice
4 tablespoons hot mango chutney (as I add it I like to remove any big mango chunks.)
2 tablespoons sweet mango chutney
Prawns
3 tablespoons olive oil
10 large green prawns
3 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ginger
1 pinch cayenne
1 tablespoon fresh parsley, finely chopped
Vegetables
2 tablespoons olive oil
1 small red capsicum, finely chopped
1 small yellow capsicum, finely chopped
1 medium carrot, finely chopped (diced)
1 small zucchini, finely chopped
100 g red currants
Couscous
1 liter water
2 teaspoons vegetable bouillon granules
1 (125 g) sachet quick-cooking couscous

Preparation

Sauce.
Combine all sauce ingredients, heat over medium heat and stir until well combined, leave over a low heat while making the rest, stir occasionally.
Vegetables.
Add the oil to a pan, cook vegetables, stirring, until just tender, keep warm.
Couscous.
Add water to a large pan with stock and bring to the boil, add sachet and cook for about 3-4 minutes, or according to packet instructions.
Remove and pour into a large bowl, fluff with fork, combine vegetables. Gently stir in red currants reserving a few to sprinkle over the top.
Prawns.
Heat oil in a pan over a medium heat, add garlic, cook stirring until aroma rises, add the rest of the spices, stir for a minute, add prawns and toss to coat in spice.
Cook until prawns are opaque, add parsley coat and cook for another minute or until prawns are cooked through.
To Serve: Place couscous in a mound on a plate, arrange prawns over couscous and spoon sauce around the outside of the couscous, garnish with extra red currants.