Photo of Garlic prawns and preserved lemon couscous by WW

Garlic prawns and preserved lemon couscous

11
10
10
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Preserved lemon really brings this couscous to life.

Ingredients

prawns

480 g, (24, peeled, green, tails intact)

garlic

3 clove(s), crushed

fresh red chilli

2 whole, deseeded, finely chopped

grapeseed oil

1 tbs

chicken stock

1 cup(s), (250ml)

dry couscous

340 g, (Israeli)

dried chilli flakes

½ tsp

Sandhurst, Lemon, preserved

30 g, (2 quarters), rinsed and thinly sliced

fresh flat-leaf parsley

¼ cup(s), roughly chopped

zucchini

2 medium, cut into ribbons

green beans

200 g, trimmed

yellow beans

200 g, trimmed (or yellow runner)

lemon juice

1 tbs

Instructions

  1. Combine the prawns, 2 crushed garlic cloves, fresh chilli and oil in a medium bowl. Cover and refridgerate for 30 minutes to marinate well.
  2. 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.
  3. 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.
  4. 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.

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