Prawn, Pumpkin & Preserved Lemon Pearl Couscous

Shane Delia

Cook Time 40 minutes

Servings 4

Ingredients

200g prawn cutlets, cut in half

1 preserved lemon, skin only, finely diced

150g butternut pumpkin, peeled and diced

4 cloves garlic, thinly sliced

150g pearl couscous

100ml blanching liquid from the cous cous

100g baby spinach

⅓ bunch coriander, picked and washed

⅓ bunch parsley, picked and washed

⅓ bunch mint, picked and washed

30g toasted slivered almonds

50g unsalted butter, diced

½ brown onion, diced

pinch of salt

1 lemon, juiced

1 tsp red Aleppo pepper

Method

Place a small pot full of water on high heat and bring to a boil. Add pearl couscous and cook for 9 minutes.

Remove and strain couscous (keep 100ml of the cooking liquid), drizzle with some olive oil, mix and keep aside until required.

Place a large pan on high heat, drizzle with olive oil and add your diced butternut pumpkin, allow to colour and cook for approx. 10 minutes or until pumpkin is just softened.

Move the pumpkin to the side of the pan and allow to heat up again and add your chopped prawns and onions.

Allow prawns to get colour on one side, approximately 2 minutes.

Add red Aleppo, preserved lemon, sliced garlic and salt and give a toss. Add half of your butter and allow to foam then add your cooked pearl couscous.

Add cooking liquid and bring to a boil. Once boiled, add the remaining butter and toss constantly to thicken up the sauce.

Add your almonds, all your picked herbs, spinach and toss well.

Season with lemon juice to taste.

Place in a serving dish and enjoy!