Couscous and lemon oil prawns
A flavorful and light dish that combines the delicate texture of couscous with the mouthwatering flavor of prawns is couscous and lemon oil prawns. A delicious and tangy sauce is made by sautéing the prawns in a mixture of extra-virgin olive oil, garlic, and lemon juice. The couscous is then topped with the prawns and drizzled with extra-virgin olive oil, lemon zest, and spices. This dish is the ideal summer supper because of its flavorful fusion of light and fresh ingredients. The couscous serves as a neutral base that helps to balance the dish while the lemon oil gives the prawns a zesty and tangy flavor. This dish is excellent for entertaining guests or serving as a weeknight supper. It’s quick and simple to make, and it will definitely impress!
Ingredients
For the prawns:
- 1 lb. large raw prawns, peeled and deveined
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- Salt and pepper, to taste
For the couscous:
- 2 cups chicken or vegetable broth
- 1 cup uncooked couscous
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Salt and pepper, to taste
Instructions
- Olive oil for the prawns should be heated in a big skillet over medium heat. Add the garlic and cook for about a minute, or until fragrant.
- Add the prawns and cook for 3 to 5 minutes, or until they turn pink.
- The prawns should be taken off the heat and put aside.
- Combine the lemon juice, zest, salt, and pepper in a small bowl.
- The lemon mixture should be poured over the prawns and combined.
- Bring the broth to a boil in a medium saucepan before adding it to the couscous. After adding the couscous, turn off the heat. For 5 minutes, cover and leave standing.
- With a fork, fluff the couscous and stir in the mint and parsley. To taste, add salt and pepper to the food.
- Over the couscous, plate the prawns.
Tastes good