March 6, 2015
10 mins
10 mins
20 mins
For the Coucous:
For the Veggies:
1/2 onion, chopped fine, about 1/2 cup
1 garlic clove, peeled and minced
1 cup fresh or frozen peas, optional
1/4 cup extra-virgin olive oil
4 leaves butter lettuce for decoration
For the Prewns:
1/2 cup extra-virgin olive oil
Prepare the Couscous:
Bring water to a boil in a medium saucepan over high heat. When the water is boiling, remove from heat and add couscous and salt. Stir briskly. Cover and let sit 5 minutes. Remove cover and stir. Set aside to cool.
Prepare the Veggies:
Heat olive oil in a large nonstick skillet. Add onion and sauté for 3 minutes. Add garlic and sauté for 1 minute. Add carrot, celery, zucchini, peas, salt and pepper. Sauté for 10 minutes, stirring frequently.
When the veggies are cooked, remove from heat and stir in couscous, olive oil and balsamic vinegar. Let cool, cover and refrigerate. Before serving, taste and adjust for salt and pepper.
Serve on a large butter lettuce leaf with cooked and deveined prawns that have marinated for at least 2 hours in the extra-virgin olive oil, FRESH lemon juice, sea salt and pepper.
HELPING HANDS: Kids can help measure the couscous.
