Couscous is a delicious wheat pasta that is very easy to prepare and its taste is something from another planet. And by that, I mean delicious, super delicious. It goes well with many foods. However, this recipe is all about Prawn and Vegetable Couscous.
- 1 cup couscous
- 1 small eggplant
- 1 small zucchini
- 5-6 cherry tomatoes
- 4 leaves fresh basil
- 1 handful fresh dill
- 250g medium-sized prawns, shelled and deveined
- Lemon juice
- 60ml olive oil
- Salt and ground black pepper to taste
Cook couscous as it is specified on the package. Cover with a lid and let to stand.
Cut zucchini and eggplant into small cubes. Cut tomatoes into slices. Finely chop basil and dill.
Heat 2 tablespoons of oil in a skillet. Add eggplant and zucchini pieces. Season with salt and black pepper. Cook until vegetables are tender, stir from time to time. Add prawns, stir well and cook until they are pink and fragrant. Add tomatoes. Cook for another few minutes and remove from the heat.
Add the couscous to a bowl. Place the mixture of eggplant, zucchini, tomatoes and prawns on top. Add chopped dill and basil. Drizzle with lemon juice and olive oil. Season with salt and black pepper to taste.