For the piri-piri marinade, place all chillies, lemon juice, garlic, paprika, oil, vinegar and seasoning into a food processor and blend on high until smooth. Place the prawns in a bowl and pour most of the marinade over the top, reserving a little for later. Place prawns in the fridge for an hour to let the flavour infuse.*
Place the couscous and boiling water into a large mixing bowl and stir with a fork to combine. Add pomegranate molasses, spices and lemon juice and stir once more. Let sit for a few minutes until all the liquid has been absorbed. Add pumpkin seeds, almonds, currants, red onion, pomegranate seeds, coriander to the bowl and mix well.
After the prawns have been marinating for at least an hour, heat a frypan with a little olive oil until hot and cook the prawns until they turn pink and are cooked through (8-10 minutes). To serve, place a spoonful of couscous with a few prawns and drizzle the remaining priri-piri marinade over the top and serve.
*The piri-piri prawns can be made in advance and quickly cooked once the couscous has been made.
Recipe by Emily GodfreyPrint Your Shopping List