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Main

Prawn and vegetable cous cous

Name: Prawn and vegetable cous cous
Yield: 4
Ingredients: 240 g Cous cous; 240 ml Water; 150 g Carrots; 150 g Courgettes; 200 g Red pepper; 2 Onions; 205 g Shelled prawns

Couscous with shrimp and colorful vegetables served on a cream ceramic plate

Ingredients

Cous cous 240 g
Water 240 ml
Carrots 150 g
Courgettes 150 g
Red pepper 200 g
Onions 2
Shelled prawns 205 g

Cooking time:

20 min

Number of person:

Difficulty:

Low

Course:

Time:

Cooking method:

Type of product:

Appliances used:

Person chopping zucchini, carrots, and bell peppers on a cutting board

Step 1

Begin by cutting the vegetables into evenly sized cubes. Use a mix of peppers, carrots, courgettes, and red onion.

Hot water poured into couscous, ready to be cooked

Step 2

Place the couscous in an oven-safe dish and pour over hot water, allowing it to fully absorb. In a separate dish, spread out the chopped vegetables. On a baking tray, arrange the prawns evenly, ready for cooking.

Hand adjusting the oven settings on the control panel

Step 3

Place all dishes in the Smeg oven and select the Sametime cooking option and then select the 'cous cous, vegetable, and prawns' recipe. Follow the instructions for time and temperature for even and optimal cooking.

The final dish is ready to be eaten with two hands placing it on the table

Step 4

Carefully remove everything from the oven. Fluff the couscous and plate with the roasted vegetables and prawns.
Finish with freshly grated lemon zest to add a refreshing citrus note before serving.