Herbed Butter Sauce Prawns with Couscous
By Siba Mtongana
Ingredients
- 340g couscous
- enough boiling chicken stock, to cover
- pinch of salt
- butter sauce and Prawns:
- 90g butter
- 6 cloves garlic, chopped
- 1 tsp ginger, finely grated
- 2 tsp fresh thyme, stem removed and chopped
- 1 tsp coriander, roughly chopped
- 2 fresh red chilli, seeded & chopped
- juice and zest of 2 lemons
- 2kg fresh king size prawns, shelled and de-veined
- vegetables:
- 2 tbsp olive oil
- 300g 14cm-long courgettes cut in three lengthways
- 300g asparagus tips, rinsed
- handful fresh coriander, chopped
- handful fresh parsley, roughly chopped
- handful mint, roughly chopped
- pinch of sea salt and fresh ground black pepper
- 80g wild rocket
- 300g thick plain Greek yoghurt
Garnish:
- A few mint leaves
- 2 red salad spring onions
Method
- Place the couscous in a large, deep dish covering it with boiling chicken stock.
- Cover with plastic wrap and leave for about 15 minutes until the granules have doubled in size.
- To make the butter sauce, melt butter with the garlic, ginger, herbs and chilli in a large, non-stick frying pan and mix.
- Add the zest and lemon juice and stir.
- Cook the prawns in the sauce for 4 minutes, in batches if necessary.
- To another pan add olive oil, courgettes and asparagus tips and cook for 2 minutes.
- Add herbs, season with salt and pepper and stir. Remove from the heat and allow to cool slightly.
- Fluff the couscous with a fork, then stir in asparagus mixture.
- Add the rocket and mix in.
- Taste and add extra olive oil and lemon juice if needed.
- Top with the prawns.
- Garnish with thick Greek-style plain yoghurt in the middle and mint leaves and spring onion.