Perfect Prawn and Courgette Couscous recipe
- Feeds 4 adults, or hungry children
- Easy
A deliciously light and colourful dish for thats ideal for a light family lunch or dinner
Monika’s Prawn & Courgette Couscous
This ten-minute supper from corner-shop ingredients results in a steaming, fragrant bowl of couscous. You could replace the prawns with any cooked protein: cubed tofu, or even simply a couple of handfuls of pumpkin seeds.
Ingredients
- frozen North Atlantic prawns 375g
- 2 handfuls of frozen petits pois
- chicken stock cube 1/4
- olive oil 3 tbsp
- garlic cloves 2, very finely chopped
- finely grated fresh ginger 1 tbsp
- carrots 3, peeled and grated
- courgettes 3, grated
- ground cumin 1/2 tsp
- couscous 375g
Method
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Step 1
Allow the prawns and peas to defrost, then drain off any liquid. Dissolve the ¼ chicken stock cube in 600ml boiling water. Heat the oil in a saucepan over a medium-high heat, and fry the garlic and ginger for a minute. Add the carrots, courgettes and cumin, and fry together for 5 minutes, until just softening but not coloured.
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Step 2
Add the prawns, peas and couscous and pour over the boiling stock. Cover, simmer for a minute, then remove from the heat and allow the rest of the liquid to be absorbed for 5 minutes. Fluff with a fork, and divide between bowls.
Taken from Cooking For Real Life by Joanna Weinberg (Bloomsbury)
