Couscous with prawns and zucchini, a nutritious, simple and light dish, naturally recommended during hot periods like summer, when we don’t feel like spending much time in the kitchen and thus can prepare it in advance. A good substitute for cold pasta or rice salad, couscous is well suited for a cold dish with vegetables or fish, but also both. Couscous is derived from durum wheat processed with water until forming grains, and it’s certainly a very difficult operation that only expert hands can accomplish. Fortunately, today precooked versions are available in the market, only to be rehydrated and seasoned to taste for cold or warm dishes. The origins of couscous date back to around the 8th century AD among the Berber populations in Algeria, Morocco, and Tunisia, and by the 11th century in the entire Mediterranean area, including Sicily.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
- Energy 1,853.10 (Kcal)
- Carbohydrates 43.81 (g) of which sugars 3.90 (g)
- Proteins 19.07 (g)
- Fat 187.92 (g) of which saturated 26.72 (g)of which unsaturated 0.12 (g)
- Fibers 2.91 (g)
- Sodium 1,670.67 (mg)
Indicative values for a portion of 215 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup raw couscous
- 1/2 cup water
- 1 pinch sweet paprika
- 1 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 1 cup zucchini
- 3 prawns
- 6 zucchini flowers
- 2 tbsp tbsp lemon juice
Tools
- Frying Pan
- Bowl
- Lemon Squeezer
- Cup
- Fork
- Plate
Steps
For 1/2 cup of couscous, use an equal amount of water.
Put the paprika in the water.
Add the extra virgin olive oil and salt.
Pour the seasoned water over the couscous.
Place a plate over the bowl and let the couscous rest for 10 minutes, just enough time for the water to be absorbed by the couscous.
After 10-15 minutes, use a fork to fluff the couscous and separate the grains.
Meanwhile, clean and dry the zucchini flowers.
Slice them into strips and place them in a pan with a tablespoon of extra virgin olive oil.
Sauté them for a few minutes until they become crispy. Remove the zucchini flowers from the pan and use it to cook the zucchini with the prawns.
Wash and dice the zucchini into small cubes using a vegetable cutter; place them in the pan with a tablespoon of oil.
Remove the shell and vein from the prawns, detach the head, and cook everything with the zucchini; 10 minutes will be enough.
After cooking, remove the heads and cut the prawns into small pieces.
Extract the juice from half a lemon.
Add the lemon juice to the zucchini and prawns and
pour everything over the cooked couscous.
Here it is ready: couscous with prawns and zucchini.
Advice
Have you ever tried making couscous balls? I’ll give you the perfect recipe.
https://blog.giallozafferano.it/vaipinacucina/polpette-di-cous-cous/
https://blog.giallozafferano.it/vaipinacucina/polpette-di-cous-cous/
FAQs
How can I replace sweet paprika in couscous with prawns and zucchini?
Saffron is an excellent alternative to sweet paprika in couscous with prawns and zucchini.
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