Siba's Herbed butter sauce prawns with couscous #MothersDay

Herbed Butter Sauce Prawns with Couscous

Herbed Butter Sauce Prawns with Couscous

Published May 12, 2018


Herbed Butter Sauce Prawns with Couscous

By Siba Mtongana


- 340g couscous

- enough boiling chicken stock, to cover

- pinch of salt

- butter sauce and Prawns:

- 90g butter

- 6 cloves garlic, chopped

- 1 tsp ginger, finely grated

- 2 tsp fresh thyme, stem removed and chopped

- 1 tsp coriander, roughly chopped

- 2 fresh red chilli, seeded & chopped

- juice and zest of 2 lemons

- 2kg fresh king size prawns, shelled and de-veined

- vegetables:

- 2 tbsp olive oil

- 300g 14cm-long courgettes cut in three lengthways

- 300g asparagus tips, rinsed

- handful fresh coriander, chopped

- handful fresh parsley, roughly chopped

- handful mint, roughly chopped

- pinch of sea salt and fresh ground black pepper

- 80g wild rocket

- 300g thick plain Greek yoghurt


- A few mint leaves

- 2 red salad spring onions


- Place the couscous in a large, deep dish covering it with boiling chicken stock. 

- Cover with plastic wrap and leave for about 15 minutes until the granules have doubled in size.

- To make the butter sauce, melt butter with the garlic, ginger, herbs and chilli in a large, non-stick frying pan and mix. 

- Add the zest and lemon juice and stir.

- Cook the prawns in the sauce for 4 minutes, in batches if necessary.

- To another pan add olive oil, courgettes and asparagus tips and cook for 2 minutes. 

- Add herbs, season with salt and pepper and stir. Remove from the heat and allow to cool slightly.

- Fluff the couscous with a fork, then stir in asparagus mixture. 

- Add the rocket and mix in. 

- Taste and add extra olive oil and lemon juice if needed. 

- Top with the prawns.

- Garnish with thick Greek-style plain yoghurt in the middle and mint leaves and spring onion.

Recipe from Welcome to My Table by Siba Mtongana

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