The COUSCOUS WITH ZUCCHINI, KING PRAWNS AND CHERRY TOMATOES CONFIT is a fresh and appetizing first course, rich in flavor and excellent nutrients, which can be served in the warm season when you want cheerful dishes that don’t weigh you down. It can be served as a main course and even as a single-course meal, perhaps completing the meal with fresh fruit or a frozen dessert.
The goodness of this couscous lies in the perfect balance of flavors and textures of the ingredients that dress it: fresh, crunchy zucchini, meaty and fragrant king prawns and finally cherry tomatoes confit, very sweet but with an interesting acidic note that pairs well with the other flavors. Everything is combined with extra virgin olive oil and a little grated lime zest, which I find gives the dish an exceptional lift (but if you don’t like it, you can use the more common lemon). Follow the photo recipe and in very little time you’ll have a real delight.
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- Difficulty: Very easy
- Cost: Budget
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/3 cups couscous
- 1 cup water
- 12 oz zucchini (about 3 cups sliced)
- 11 oz king prawns (or shrimp)
- Half glass white wine
- to taste extra virgin olive oil
- to taste salt
- 1 lime
- 9 oz cherry tomatoes (about 1 1/2 cups)
- 2 teaspoons sugar
- to taste salt
- to taste oregano
- to taste extra virgin olive oil
FOR COUSCOUS WITH ZUCCHINI, KING PRAWNS AND CHERRY TOMATOES CONFIT YOU WILL NEED
- 1 Bowl
- 1 Small saucepan
- 1 Frying pan
- Parchment paper
PREPARATION COUSCOUS WITH ZUCCHINI, KING PRAWNS AND CHERRY TOMATOES CONFIT
Wash and thoroughly dry the cherry tomatoes, cut them in half and place them, taking care not to overlap and with the cut side facing up, on a baking sheet lined with parchment paper.
Season the cherry tomatoes with salt, sugar, oregano (if you like you can also add some chopped garlic) and drizzle them with oil.
Bake them in a preheated static oven at 248°F for 1 1/2 hours.
Put the couscous in a bowl and cover it with an equal amount of hot water. Cover the bowl and let it rest for 5 minutes. After that time, season it with oil, salt and fluff it with a fork.
Trim the zucchini, cut them into quarters and remove the central part with the seeds. Then cut them into evenly sized cubes. Heat a drizzle of oil in a pan, add the zucchini, salt them and cook over medium heat for 10 minutes. If they dry out too much, add a little water. The zucchini should remain crunchy and brightly colored.
Clean the king prawns by removing the shell, the head and the intestine. Quickly sauté them in a pan with some oil, deglaze with the wine and once the alcohol has evaporated, season with salt and pepper.
Once all the dressing ingredients are ready, combine them with the couscous (I suggest adding the cooking juices from the cherry tomatoes confit), dress with a drizzle of oil and grated lime zest.
Mix well and serve warm, but you can also refrigerate it for 30 minutes and enjoy it cold.
