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King prawns couscous

Ciao a tutti, welcome back to my blog!

Today's recipe is another super quick dish ready in under 20 minutes!

This time I used couscous for a change instead of pasta or rice, as I love its texture, it is extremely fast to cook and works well with the sweetness of the squash and prawns.

It is very handy to have in your pantry especially when it is too hot to cook as it will take no time and it delicious served cold as well.

Easy swap if you don't like squash or you don't have it at home right now, then you can use courgettes and it will be yummy anyway. It will actually cook faster making this a real speedy treat.

Ingredients for 2

  • 250g king prawns

  • Couscous

  • Half squash

  • A shallot

  • Half white onion

  • Vegetable broth (or stock)

  • Chilli flakes

  • Soy sauce

  • A small bunch of thinly chopped fresh parsley and dill

  • Extra virgin olive oil

  • Salt

  • Balsamic vinegar cream to garnish

Peel the skin of the squash with a potato peeler, then cut it into small cubes and do the same with onion and the shallot.

If you don't have homemade vegetable broth ready, just bring 1.5L of water to boil, then add the stock and stir well to let it melt.

Drizzle a tablespoon of extra virgin olive oil in a large wok pan and add the vegetable cubes with the thinly chopped parsley and dill and some chilli flakes, which this time are not optional. The combination prawns and squash is rather sweet, some an extra kick is really necessary to balance the dish.

Let it simmer at high heat for 10-15 minutes adding some vegetable broth from time to time. If you are using courgettes instead, 8 minutes will me more than enough.

When the squash is soft it is time to include the prawns and the couscous.

Pour the rest of the broth and let the couscous absorb it completely.

The final texture should be rather dense, not watery.

Let it cool down a bit and serve at room temperature with a drizzle of balsamic vinegar cream, which will give it a nice extra twist.

Thank you very much indeed for reading my article today, I hope you like it. If so, feel free to share my recipe on your social media accounts in order to help me grow, and please, don't forget to subscribe to my newsletters!

Enjoy your weekend!