Couscous originated from Northern Africa but has since built up an established reputation in Europe. I haven’t always been a fan of couscous but nowadays I like it very much and I like to see how you can vary with it. For this dish I use Israeli couscous, the larger grain and by adding the more typical Mediterranean ingredients such as olives and sun-dried tomatoes the couscous gets a completely different experience. Delicious with fried shrimp but possibly also vegetarian or with fried chicken pieces.

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 150 g Israeli couscous
  • 200 ml vegetable stock
  • 1 zucchini
  • 500 g large shrimps
  • 1 spring onion
  • 2 tablespoons black olives
  • 6 sundried tomatoes
  • fresh parsley
  • 1/2 lemon
  • powdered paprika

How to prepare it:

Cut the olives into thin rings. Finely chop the parsley and cut the sun-dried tomatoes into small pieces. Clean the spring onion and chop it into rings. Wash the zucchini and cut it into small cubes.

Put a frying pan on the stove. Add a bit of olive oil and let it heat up. Put the zucchini, olives, tomatoes, and spring onion in the pan and stir fry for about 10 minutes.

Put a second frying pan on the heat for the prawns. Melt a bit of butter. Meanwhile, pat the prawns dry and sprinkle with some salt and pepper. Fry the prawns for 10 minutes until tender and add the parsley after about 8 minutes.

Prepare the pearl couscous as indicated on the packaging but boil the couscous in the vegetable stock instead of water. Add a good amount of paprika and stir well into the couscous.

Now stir the vegetables into the couscous.

Serve the couscous with the fried shrimp.