Couscous with Prawns, Summer Vegetables and Wine
By Sally James. Israeli couscous is a larger grained pasta than regular couscous. It has delightful silky texture and meld with all kind of flavours served either hot or cold. I love wine to be the first liquid added to it after dry toasting the grains for just a minute it adds a real vibrant freshness to the flavor, particularly a fruity dry white! My favourite for the recipes is South Australia’s wonderful dry Riesling such as the Rathbone.
INGREDIENTS
- 2 cup summer vegetables e.g. asparagus, zucchini, squash, peas, chopped
- 1 cup Israeli couscous
- 1 tsp fennel seeds, optional
- 1 cup white wine
- 16 prawns, peeled uncooked
- 8-10 large fresh basil leaves, torn
- 1/2 lemon, Juice and grated zest
- 1 tbsp olive oil
DIRECTIONS
- Blanch vegetables until nearly cooked.
- Refresh in iced water, drain and set aside.
- 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.
Add 1 1/2 cups cup salted water or stock and cook for a further 6-8 minutes or until tender, adding more water if it is absorbed before couscous is cooked.
- When couscous is nearly cooked, bring a splash more wine to the boil in a pan and add the prawns, cooking until opaque. Add the vegetables and cook just to reheat.
- Pour over the couscous with the basil, lemon juice and oil and toss to combine. Serve straight away and top with the zest.