King prawns and butternut squash couscous

Ciao, welcome back to my blog!

Today I am going to share with you how to make delicious king prawns and butternut squash couscous that is 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 butternut squash and prawns.

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

"Whole-grain couscous is a good source of fibre. Fibre is good for you in a lot of ways. It can stop your blood sugar from spiking and can keep you fuller longer. It also can help lower cholesterol, which can reduce your chances of heart disease.

Since it moves food quickly through your intestinal tract, fibre can help prevent constipation. A higher-fibre diet can also lower your odds of intestinal and breast cancers.

Whole wheat couscous can be a healthy swap for refined white pasta or white rice."

From Health Benefits of Couscous

Easy swap if you don't like Butternut 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)

  • A pinch of chilli flakes

  • 2 tbsp of soy sauce

  • A small bunch of thinly chopped fresh parsley and dill

  • 2 tbsp of extra virgin olive oil

  • 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 the 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 of prawns and squash is rather sweet, so 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 be 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.

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Want more recipes with Butternut squash?

Check this out:

One-pot Butternut squash and mushrooms risotto