Yield: 4 portions

Ingredients:
1-½ pounds large prawns
1 large ripe papaya
2 ounces lime juice
2 ounces orange juice
1 ounce water
½ red bell pepper, minced
¼ bunch cilantro, chopped
1 teaspoon ground cumin
2 cups dried couscous
2 cups water
1 teaspoon curry powder
cracked black pepper to taste

Method:

1. Marinade: Peel and devein all prawns. In a bowl, combine prawns, papaya seeds, skins, orange juice and cilantro stems. Mix and refrigerate for approximately one hour (the enzymes are so powerful that if you marinated this overnight the connective tissue within the prawns would be completely broken down and they would fall apart.)
2. Sauce: Puree papaya meat, lime juice and water in a blender until smooth and silky. Pour into a bowl and add cilantro, cumin, red pepper and cracked black pepper to taste.
3. Couscous Bring two cups water and curry powder to a boil. Add couscous, cover and remove from heat. In approximately ten minutes the couscous will be hydrated, cooked and become firm.
4. Prawns: Season prawns with cracked black pepper and sear both sides in a nonstick pan until just under done. Cooking seafood until just underdone (medium rare to medium) is the key to keeping it moist and flavorful.
5. Fluff couscous with a fork and spoon some on a plate. Pour sauce around and top with sautéed prawns. Now, most importantly, enjoy the fruits of your labor.

Nutritional Value Per Portion —
Calories: 427 Protein: 41.6g Carbohydrates: 44.3g Fat: 2.6g