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Photo of Moroccan prawns by WW

Moroccan prawns

1 - 6
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
Toss king prawns with Moroccan spice mix, chickpeas, vegies and fresh coriander for a lovely North African dinner


Mixed frozen vegetables

450 g, beans, broccoli and sugar snap peas mix

Raw peeled prawns

1000 g, (1kg) peeled, deveined, tails intact

Moroccan seasoning

3 tsp

Canned chickpeas, rinsed and drained

2 400g can, (2x400g cans)

Fresh coriander


Oil spray

1 x 3 second spray(s)


  1. Steam the vegetables in the microwave following packet directions.
  2. Meanwhile, spray a large frying pan with oil. Heat over high heat. Cook the prawns for 2 minutes or until they curl and change colour. Sprinkle with spice mix and toss to coat. Add chickpeas with ¼ cup (60ml) water and stir to combine. Add the vegetables and ½ cup of coriander. Gently toss until heated through.
  3. Season with salt and freshly ground black pepper and sprinkle with the remaining coriander to serve.


TIP: For a budget-friendly option, make this quick dish using 500g thawed and peeled frozen prawns. VARIATION: Swap 500g thinly sliced lean chicken breast fillet for prawns.