Couscous with Prawns and Green Vegetables
Prawns, zucchini, peas, lemon and coriander are simmered in chicken stock to create a delicious broth over the couscous.
Ingredients
250g Divella couscous
75ml Extra virgin olive oil
500ml Chicken stock
2 Cloves garlic, finely chopped
Zest and juice of 1 lemon
10g Coriander stalks, thinly sliced
400g Raw prawn cutlets
400g Zucchini, thinly sliced
250g Frozen peas, thawed
5g Mint leaves
5g Chives, thinly sliced
Method
Put the couscous and 1 tablespoon of the oil into a large heatproof bowl
Season with salt and pepper and pour in enough boiling water to cover
Mix quickly and cover with foil or a plate
Reserve 20 minutes then uncover and fluff up the couscous by raking it with a fork, recover and reserve
Put the stock into a wide saucepan and add the garlic, lemon zest and juice and coriander
Bring to the boil
Add the prawns, zucchini and peas. Simmer for 4 minutes
Taste and season
Serve the prawn mixture and the broth over the couscous, drizzled with the remaining oil and sprinkled with mint and chives