Prawns with Giant Couscous and Chilli Pesto
Prep: 10 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 2
This vibrant dish of hearty couscous and succulent prawns accompanied by the spicy kick from the chilli pesto is ideal for a cosy night in, bringing a touch of excitement to the table.
Ingredients
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100ml Belazu Early Harvest Extra Virgin Olive Oil
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1 Brown onion
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3 Cloves of garlic
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200g Cherry tomatoes, halved
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100ml White wine
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2 Orange peels
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200ml Fish stock
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2 tbsps Fresh Chilli Pesto
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150g Giant Couscous
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1kg Prawns
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1 tbsp Parsley , finely chopped
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Ciabatta to serve
Method
- Step 1: Heat the olive oil in a saucepan, then tip in the diced onion and fry for 5 minutes until soft and translucent, avoiding getting any colour on the onions. Season with a pinch of salt.
- Step 2: Meanwhile, bring a pan of salted water to the boil and tip in giant couscous. Cook for 15 mins until tender.
- Step 3: When the onions are soft and sweet, tip in garlic and cook for 2 mins. Pour in the white wine, cook for 30 seconds, then add tomatoes and orange peel.
- Step 4: Tip in the prawns and fish stock, cover with a lid and cook for 5 minutes until the prawns have turned pink.
- Step 5: Carefully lift the prawns out of the pan and keep to one side. Drain the cous cous, then add to the pot, as well as the fresh chilli pesto. Reduce the heat and stir everything together gently. Taste and adjust seasoning as necessary.
- Step 6: Spoon the brothy couscous into a wide bowl. Top with the prawns. Finally, sprinkle over the parsley, a dollop of fresh chill pesto and a drizzle of olive oil.
