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Photo of Moroccan spiced prawns with chermoula by WW

Moroccan spiced prawns with chermoula

2 - 4
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
You simply cannot resist the spice and flavour of Moroccan food and these prawns are certainly no exception. Chargrilling gives an added smoky flavour plus they are tossed in chermoula for extra wow factor!


Fresh coriander

¾ cup(s), chopped

Fresh flat-leaf parsley

¾ cup(s), chopped


2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Ground cumin

1 tsp, toasted

Lemon juice

2 tbs

Olive oil

2 tsp

Raw peeled prawns

600 g, tails intact

Moroccan seasoning

1½ tbs

Olive oil

2 tsp


  1. To make chermoula, combine coriander, parsley, garlic, chilli, cumin, lemon juice and olive oil in a large bowl. Season with salt and pepper. Set aside.
  2. Preheat a chargrill or barbecue on high. Place prawn cutlets, Moroccan seasoning and 2 tsp olive oil in a bowl. Toss to combine. Grill prawns for 1-2 minutes each side or until just cooked through. Add prawns to chermoula and toss gently to combine.


SERVING SUGGESTION: A green salad, plus grilled pita bread.