HERBED BUTTER SAUCE PRAWNS WITH COUSCOUS

INGREDIENTS

340g couscous

Enough boiling chicken stock to cover Pinch of salt

Butter sauce and Prawns:

90g butter

6 cloves garlic, chopped

1 tsp ginger, finely grated

2 tsp fresh thyme, stem removed and chopped

1 tsp coriander, roughly chopped

2 fresh red chillis, seeded & chopped Juice and zest of 2 lemons

2kg fresh king-size prawns, shelled and de-veined

Vegetables:

2 tbs olive oil

300g 14cm-long courgettes cut in three lengthways

300g asparagus tips, rinsed

Handful fresh coriander, chopped Handful fresh parsley, roughly chopped Handful mint, roughly chopped

Pinch of sea salt and fresh ground black pepper

80g wild rocket

300g thick plain Greek yoghurt Garnish:

A few mint leaves

2 red salad spring onions

METHOD

Place the couscous in a large, deep dish covering it with boiling chicken stock. Cover with plastic wrap and leave about 15 minutes until the granules double in size.

For the butter sauce, melt butter with the garlic, ginger, herbs and chilli in a large, non-stick pan and mix. Add the zest and lemon juice.

Cook the prawns in the sauce for 4 minutes, in batches if necessary.

To another pan add olive oil, courgettes and asparagus tips and cook for 2 minutes. Add herbs, season with salt and pepper and stir. Remove from heat to cool slightly.

Fluff the couscous with a fork, then stir in asparagus mixture. Add the rocket and mix in. Taste, and add extra olive oil and lemon juice if needed. Top with the prawns.

Garnish with thick Greek-style plain yoghurt in the middle and mint leaves and spring onion. | Recipe from Welcome to My Table by Siba Mtongana