Barbecued Piri Piri Prawns on Roasted Pepper Cous Cous

I love barbecued anything if I’m honest and these spicy prawns are no exception. Perfect for the hot summer weather we’ve been enjoying in lockdown!


You will need:

12 Shell on Prawns

1 Jar of Roasted Red Peppers

1/2 Red Onion

1 Red Chilli

1 Lemon

Fresh Coriander

Mixed Cherry Tomatoes

1 Pack of Ainsley Harriotts Tomato and Chilli Cous Cous

Olive Oil


For the Sauce:

4 Red Peppers

10 Red Chillies

5 Cloves of Garlic

1 Tomato

1 Small Red Onion

1 Heaped tsp of Smoked Paprika

1 tsp Salt

1 tbs Sugar

5 tbs Red Wine Vinegar

Juice of 1 Lemon

Juice of 1 Lime

1 tbs Fresh Thyme

1 tbs Fresh Chopped Coriander

1/2 tsp White Pepper

6 tbs Olive Oil


1. Cut the cheeks of red pepper and take the stalks off all your Chillies. Quarter the red onion, tomato and peel your garlic.

1. Add to a dry frying pan and toast for 3-4 minutes just so the skin starts to blister. You aren’t really cooking the peppers through just giving them a little char on the outside.

2. Chop your coriander and take the thyme leaves from the stalks.

3. Add it all to a food processor and add in the vinegar, oil, paprika, white pepper, lime and lemon juice, sugar and salt. Blend for around a minute so the sauce is liquid but still has a little texture to it.

4. You can use the sauce straight away but for best results place in an airtight jar and leave for at least an hour or preferably overnight.

5. Take your prawns and place then in a bowl or dish. Cover with some of the marinade then place in the fridge for at least an hour but preferably overnight.

6. Place the cous cous in a bowl and pour over boiling water. Cover with clingfilm and leave for 10 minutes to become tender. Meanwhile take some of your red peppers and slice thinly. Dice your onion and chilli. Stir them in to the cous cous.

7. Heat your barbecue and take your prawns out of the fridge. Place on the barbecue for a couple of minutes each side until the shells get a light char and the meat is cooked through. Take off the heat and allow to cool for a few minutes.

8. Take a few of your coriander leaves and scatter in to the cous cous. Place your cut lemon in to a dry frying pan on a high heat for a couple of minutes until blackened. Finally add in your tomatoes to the cous cous. Squeeze over a little of the lemon and add a drizzle of olive oil. Top with the prawns and serve. You can use some of your sauce as a dip.



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