A complete dish perfect for a weekday lunch or dinner, which can be prepared in advance, packed in a container and eaten at room temperature.
I lived in Belgium years ago and worked in a hotel that had a restaurant on the ground floor. Many nights after my shift, I ate dinner at a makeshift table in the kitchen: it was there that I discovered the . I didn’t know it beyond the name, but it conquered me from the first moment: that loose, light but consistent texture, and the ease with which it .
I also fell in love with its practicality: it is prepared in minutes, it combines with almost everything and . Since then it has become one of my favorite ingredients in the kitchen – there is always a packet in the pantry.
This version with shrimp and vegetables sums up well why couscous deserves a permanent place in your home. The grain provides a satiating base, the light protein adds, the fresh vegetables provide texture and the olive oil rounds out with quality fat. It is one of those complete dishes that solve a weekday meal, can be left ready in advance and are still just as good a few hours later.
Time: 15 minutes
Difficulty: Don’t eat it before the flavors mix.
Ingredients
For 4 people
- 250 g of couscous
- 400 g of large prawns, peeled
- 3 or 4 tablespoons extra virgin olive oil
- 1 lemon
- 2 small cucumbers or 1 large
- 4 or 5 rabanitos
- 150g feta cheese
- A few sprigs of fresh parsley
- A few sprigs of fresh mint
- Sal
- Freshly ground black pepper
Instructions
Prepare the couscous according to the package instructions. Normally it is enough to bring the same volume of water to a boil with a generous pinch of salt, remove from the heat, add the couscous, cover and let it rest for five minutes. Then, loosen the grains with a fork so that they are loose and airy. Let it cool.
Dry the shrimp well and season them with salt and pepper. Heat a large frying pan with a tablespoon of olive oil over medium-high heat and sauté them for two or three minutes on each side, until they are pink and cooked through. Remove from heat and add a little lemon zest on top. Reserve.
In a large bowl, mix the juice of half a lemon with the remaining olive oil, a pinch of salt and pepper.
Add the warm couscous to the bowl and mix well so that it is coated with the dressing.
Cut the cucumber into small cubes and the radishes into thin slices. Chop the parsley and mint. Add everything to the couscous along with the crumbled feta cheese and mix gently.
Taste and adjust salt, pepper or lemon if necessary. Place the shrimp on top or mix them directly into the salad.
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