Green Couscous With Prawns

A brilliant green colour and an easily adaptable recipe, you can make a vegetarian version of this dish by replacing the prawns with crumbled feta, and use vegetarian stuffed olives.

Yield

Serves 4

Difficulty

Easy

Total Time

30 Minutes

Meal Type

Mains

Ingredients

300g of couscous
500ml of boiling vegetable or fish stock
200g of frozen peas, defrosted
150g of frozen spinach, defrosted
40g of butter
300g of North Atlantic peeled prawns
4 spring onions, thickly sliced
90g of green olives stuffed with anchovies, roughly chopped
30g of preserved lemon, shredded small, or grated
Small handful of parsley, roughly chopped
Zest and juice of 1 lemon
Sea salt and black pepper

Method

Step 1

Put the couscous in a bowl and pour over 350ml of the hot stock. Cover and leave to expand for a good 10 minutes.

Step 2

Preheat the oven to 180°C (160°C fan), gas mark 4.

Step 3

Put the peas, spinach and butter into a blender or food processor with the rest of the hot stock and whizz to a coarse purée.

Step 4

Once the couscous has absorbed all the stock, stir it well with a fork or rub between your finger and thumb to get rid of any clumps. Stir in the vibrant green purée and tip the couscous into a roasting pan with the prawns, spring onions, olives, preserved lemon or lemon zest and plenty of seasoning. Place in the oven to heat through for 15-20 minutes.

Step 5

Once the couscous is hot, stir in the lemon juice, taste for seasoning and add the parsley. Serve in warmed bowls.

Recipe courtesy of Roasting Pan Suppers by Rosie Sykes, published by National Trust Books. Image courtesy of Dan Jones.

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