Ingredients

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
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
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
1 liter water
2 teaspoons vegetable bouillon granules
1 (125 g)  sachet quick-cooking couscous

Description

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