Jamie Oliver’s “Everyday Super Food”
Sizzling Moroccan Shrimp, Couscous & Rainbow Salsa

Ingredients:

2 sprigs of fresh rosemary
2 cloves of garlic
olive oil
1 level teaspoon smoked paprika
1 good pinch of saffron
6 large raw shelled jumbo shrimp
2 oranges
½ cup whole wheat couscous
14 oz. colorful mixed seasonal veg, such as peas, asparagus, fennel, zucchini, celery, scallions, red or yellow peppers
1 fresh red chili
½ a bunch of fresh mint , (15g)
1 lemon
2 tablespoons plain yogurt
1 pomegranate

Method
Strip the rosemary leaves into a pestle and mortar, then peel and add the garlic and pound into a paste with a pinch of sea salt. Muddle in 1 tablespoon of oil, the paprika, saffron and a swig of boiling water to make a marinade. Cut 1 orange into wedges, toss with shrimp and the marinade and leave aside for 10 minutes.

Put the couscous into a bowl and just cover with boiling water, then pop a plate on top and leave to fluff up. Take a bit of pride in finely chopping all your colorful seasonal veg and chili, and put them into a nice serving bowl. Pick a few pretty mint leaves and put to one side, then pick and finely chop the rest and add to the bowl with the juice of the lemon and the remaining orange. Add the couscous, toss together and season to perfection.

Put a large non-stick frying pan on a high heat. Add the shrimp, marinade and orange wedges and cook for 4 to 5 minutes, or until the shrimp is gnarly and crisp, then arrange on top of the couscous. Dollop with yogurt, then halve the pomegranate and, holding it cut side down in your fingers, bash the back so the sweet jewels tumble over everything. Sprinkle with the reserved mint leaves and serve.