Two Of My Favourite Things Come Together - Prawn Couscous
Versatile, Tasty, One To Share.
This is such a great recipe because it is so versatile, and I love anything where I can switch it around depending on what I have or how I’m feeling, and this is exactly that kind of meal.
The Prawns can be baked in the oven as I have done here, I prefer them done that way, though be careful to not overcook them, or pan fry them if you prefer, it really doesn’t make much of a difference to the final result. I prefer to keep them in the same dish, marinade them, then pop them straight in the oven. That’s easier and also less washing up! Plus, you get to drizzle on all those lovely juices. If you want to devein the prawns, you can do this either before the marinating process, which I do as this allows the marinade to get deeper into the prawn itself, or you can do this as you eat - this is entirely subjective.
The couscous too can be changed for anything else you might prefer, salad would be a nice alternative. I personally, love couscous, it is one of the easiest and quickest dishes to prepare in the kitchen which means it’s great for a mid week meal when you’re busy. With the couscous, I have added some pretty basic flavours, however you can add anything you fancy, anything which compliments the prawns, which of course, asparagus does.
Now you might have wondered why my recipe mentions asparagus ends? Whether it was a mis-print and no it wasn’t. I love to use as much of the food I buy as possible with very little wastage. To this end, asparagus is a perfect example. Like most people, I snap off the ends and use the tips in most recipes, however I don’t then chuck those ends, but put them in the fridge for another meal like this one for example. So for this, I take those ends, peel them, and thinly slice from the best end until I get to the very dry and woody part. That’s good for stock.
So those are my asparagus ends - still sweet and lovely and great to cook with.
And this, this is a great dish, try it.
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