All productsCous Cous

Couscous & Prawn Salad

By 1 Marzo 2020 12 Marzo, 2020 No Comments

Ingredients

SERVES 6

– 1 cup couscous
– 5 tbsps. EVO
– 75 g pine nuts
– 4 garlic cloves crushed
– 2 zucchinis thinly sliced
– 1 green pepper diced
– 4 spring onions sliced
– 1 long red-hot chilli pepper finely chopped
– 1 tsp. sumac ground or crushed
– 2 tbsps. parsley chopped
– 1 tbsp. basil chopped
– 1 tbsp. mint chopped
– 750 g prawns peeled, deveined and medium cooked
– 1 tsp. lemon zest grated
– 3 tbsps. lemon juice
– 1 tbsp. Thai fish sauce
– 2 tbsps. fresh coriander chopped

Directions

Place the couscous in a large bowl, preferably in terracotta, add a drizzle of EVO and mix well. Then, in a pan, heat 1 cup of salted water. As soon as the water/broth is boiling, pour it over the couscous and, without stirring, let it rest, covered by a lid. After 10 minutes, toss with a fork and set aside. Meanwhile, heat the EVO in a large frying pan over medium heat and, while constantly stirring, sauté the pine nuts, until they golden. Then, also add in 2 garlic cloves, zucchinis, pepper, spring onions, chilli and sumac. Stir well and let all of the ingredients cook for ab. 5 minutes or until the vegetables are just tender. Stir the mixture through the couscous, then add in parsley, mint and basil, tossing well to fluff up the couscous. Season to taste with salt and pepper, and set aside to cool. In the meantime, prepare the dressing by combining lemon zest to 2 tablespoons of EVO, lemon juice, Thai fish sauce, 2 garlic cloves and the coriander in a small jar. Add some salt and pepper to taste, shake well and set aside. Finally, toss the prawns through the couscous just before serving with the dressing on the side.