After a long week, nothing hits the spot quite like a dish that’s vibrant, comforting, and full of flavour. This giant couscous with prawns, pineapple, and coconut curry is exactly that—a beautiful balance of sweet, spicy, and aromatic notes.
Culinary Columnist and Executive Chef Paul Watters brings his signature touch to this recipe, combining fresh, seasonal ingredients with bold spices to create a dish that’s as stunning on the plate as it is on the palate. Perfect for a weeknight treat or impressing friends at a dinner party, it’s a recipe designed to delight every sense
Ingredients
For the Couscous:
- 120g giant couscous
- 250ml water or chicken/vegetable stock
- Salt and pepper, to taste
- 2 tbsp olive or rapeseed oil
For the Main Dish:
- 50g prawns
- 1½ red peppers, finely diced
- 1 clove garlic, peeled and grated
- 1 onion, finely diced
- 10 asparagus spears, snapped in half
- 2 handfuls frozen peas
- ½ tsp garam masala
- 1 tsp turmeric
- 1 tsp chilli flakes
- 200ml pineapple juice
- 250ml coconut milk
- ½ unsalted chicken stock cube
- 1 handful chopped coriander (cilantro)
- Salt and pepper, to taste
Method
1. Cook the Couscous
Bring the 250ml of water or stock to a boil. Gradually stir in the couscous, then reduce heat and simmer for 10–12 minutes. Check for tenderness—it should have a slight bite. Drain if needed, return to the pan, and stir in salt, pepper, and your preferred oil. Keep warm.
2. Prepare the Asparagus
Bring a small pot of salted water to a boil. Add the asparagus spears and cook for 2 minutes until just tender. Drain and set aside.
3. Cook the Main Dish
Heat a wok over high heat and add a drizzle of oil. Sauté the onion and red pepper with turmeric and garam masala for 3 minutes. Add the prawns, garlic, and chilli flakes, stir-frying for 2–3 minutes until the prawns turn pink.
Pour in the pineapple juice and let it reduce by half. Then add the coconut milk, peas, and crumbled stock cube. Simmer for 3–4 minutes. Adjust the sauce consistency: reduce further for thicker sauce or add a little more coconut milk for a thinner consistency. Season with salt and pepper.
4. Assemble the Dish
Place the cooked couscous in the centre of a large plate and spread evenly. Spoon over the prawn and coconut curry. Sprinkle with chopped coriander and arrange the asparagus spears around the plate. Serve immediately and enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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