Israeli couscous with celery garlic prawns
Photo by Tamara West
|1 Tbsp||Fresh ginger, grated|
|1 clove||Crushed garlic, or 2|
|1||Lemon, zest & juice|
|1||Red chilli, finely chopped|
|1 to taste||Salt & freshly ground pepper|
- Marinate some prawns 1 hour.
- Cut 2 celery stalks diagonally and blanch and refresh in iced water.
- Cook couscous according to packet instructions (using chicken or fish stock if available).
- Grill or barbecue the prawns until just cooked. Fluff the couscous up with a fork, add the prawns, celery and a handful of coloured cherry tomatoes (cut in half) and lots of fresh chervil or mint. Season to taste.