INGREDIENTS

  • 2 cups summer vegetables, chopped e.g. asparagus, zucchini, squash, peas
  • 1 cup Israeli couscous
  • 1 teaspoon fennel seeds, optional
  • 1 cup white wine
  • 16 peeled uncooked prawns
  • 8-10 large fresh basil leaves, torn
  • juice and grated zest of 1/2 a lemon
  • 1 tablespoon olive oil

DIRECTIONS

  1. Blanch vegetables until nearly cooked
  2. Refresh in iced water, drain and set aside.
  3. Toast the couscous and fennel for 1-2 minutes in a dry Anolon Tri-Ply Skillet, shaking pan over heat. Add the wine and bring to the boil. Reduce heat and cook until liquid is nearly absorbed.
  4. Add 1 – 1 1/2 cups cup salted water or stock and cook for a further 6-8 minutes or until tender, adding more water if it is absorbed before couscous is cooked.
  5. When couscous is nearly cooked, bring a splash more wine to the boil in a pan and add the prawns, cooking until opaque. Add the vegetables and cook just to reheat.
  6. Pour over the couscous with the basil, lemon juice and oil and toss to combine. Serve straight away and top with the zest.
  • Yield: ​4 Servings​
  • Course: Entrée