Cous cous with vegetables and prawns - Ristorante Filippino Lipari
Ristorante a Lipari, Ristorante Isole Eolie, Cucina Eoliana, Ristorante Eoliano
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Cous cous with vegetables and prawns

Cous cous with vegetables and prawns

The couscous is maybe one of the simplest dishes to prepare, but it needs a just mixture of ingredients capable of offering the right tasteful nuances.
Filippino teaches us how to prepare it, step by step, according to one of its most delicious versions with prawns and fresh vegetables.

Ingredients (4 servings)

1 black aubergine
2 red onions of Tropea
2 whole cloves garlic
1 tablespoon capers
1 tablespoon almonds
1/2 tablespoon pine nuts
2 diced courgettes
1 diced red pepper
50 cl fish stock
1 bunch of basil, parsley and mint
1 bunch of celery
1 tablespoon species (curcuma, sweet paprika, cumin)
1 tablespoon extra virgin olive oil
600 g red prawns (peeled)
1 pinch of sea salt
300 g couscous semolina with large grains

Preparation

Mix the couscous with the oil, the salt, the spices and the hot water. Let rest for 5 minutes then put the couscous in the steam cooker (170 ° C approximately) for 5 minutes. Take out the couscous of the oven and let it cool. In a pan, brown vegetables for 5 minutes. Add 3-4 wooden spoon of hot water, salt and pepper if necessary and finally cook everything.
To complete the dish at the time of serving, add the condiment, the fish stock, the couscous and the raw prawns in a pan and to cook as a risotto.