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.
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.