2/23/2016 - Cous Cous with Prawns, Peas and Arugula

I’m feeling spring in the air, smelling blossoms and letting the gentle rays of the sun kiss my face.  And it’s making me long for a warm salad with plump grains of cous cous, some prawns and fresh peas.  Fabulous with a glass of sparkles, or crisp white wine, such as Gruner Veltliner, or White Bordeaux.



Couscous with Prawns and Wine

Serves 4

1 cup Israeli couscous
1 teaspoon fennel seeds, optional
1 cup sparkling wine
1 cup peas
1 cup baby rocket (arugula) or torn basil leaves, loosely packed
16 raw large raw prawns, shelled
1 tablespoon olive oil

Toast the couscous and fennel for 1-2 minutes in a dry saucepan, shaking pan over heat.  Add the wine and bring to the boil.  Reduce heat and cook until liquid is nearly absorbed, stirring occasionally to prevent sticking .  Add 1 cup salted water or stock and cook for a further 5-10 minutes or until tender, adding more wine or liquid if becomes too dry.  Add peas, remove from heat, cover and allow to steam off heat for 1 minute. 
Meanwhile, pat the prawns dry. Heat the oil in a non-stick pan, add the prawns and cook for 1 minute then pour in a splash of the wine.   Cook 1-2 minutes or until just colored and opaque, then fold through the cous cous.

Just before serving, fold through the arugula and serve straight away with lemon wedges and some flavored or extra virgin olive oil for drizzling.





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