Garlic prawns and preserved lemon couscous
480 g, (24, peeled, green, tails intact)
3 clove(s), crushed
Fresh red chilli
2 whole, deseeded, finely chopped
1 cup(s), (250ml)
340 g, (Israeli)
Dried chilli flakes
30 g, (2 quarters), rinsed and thinly sliced
Fresh flat-leaf parsley
¼ cup(s), roughly chopped
2 medium, cut into ribbons
200 g, trimmed
200 g, trimmed (or yellow runner)
- Combine the prawns, 2 crushed garlic cloves, fresh chilli and oil in a medium bowl. Cover and refridgerate for 30 minutes to marinate well.
- Bring stock and 1½ cups (375ml) water to the boil in a medium saucepan. Add the couscous, reduce heat to low, cover and simmer for 8-10 mins, stirring occasionally or until tender. Drain. Stir in remaining garlic, chilli flakes, preserved lemon and parsley. Season with salt and freshly ground black pepper. Blanch the zucchini and beans in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain. Toss with lemon juice, sea salt and cracked black pepper.
- Heat a large non-stick frying pan over high heat. Cook prawns in batches for 2-3 mins on each side or until cooked through. Keep warm.
- Just before serving, blanch zucchini and both beans in a medium saucepan of boiling water for 1 minute or until just tender. Drain. Toss with lemon juice, sea salt and freshly ground black pepper. Serve garlic prawns with couscous, beans and zucchini.