GLOBAL HONOURS: Siba Mtongana scooped two awards at the Gourmand World Cookbook Awards in China. Picture: Tracey Adams
Siba Mtongana’s impact in South Africa’s food scene can never be denied. Not only has she made it ‘cool’ to cook, but she is mobbed every where she goes. It’s not just in the country or the African continent, but also around the world. Her cooking show, Siba’s Table on the Food Network, is in over 130 countries. Now that’s an impact. 
Siba's TV show, Siba’s Table, returns to TV screens for the third season, on September 7 and her book, Welcome To My Table, won at the Gourmand World Cookbook Awards earlier this year. 

Herbed Butter Sauce Prawns with Couscous (Serves 4)
This herbed butter sauce is scrumptious and goes well with all seafood, especially grilled calamari rings and grilled f ish. 

340ml couscous
boiling water or 
chicken stock, to cover
butter sauce + prawns
80ml butter 
4 cloves garlic, crushed
10ml ginger, finely grated
10ml fresh thyme
60ml coriander, roughly chopped
1 fresh red chili, seeded and chopped
juice and zest of 1–2 lemons
800g fresh prawns, shelled

Salad 
2 cloves garlic, crushed
120g fresh peas 
100g asparagus tips, rinsed
30ml fresh coriander, chopped
30ml fresh parsley, roughly chopped
30ml mint, roughly chopped
pinch of sea salt and freshly ground black pepper, to taste
60ml wild rocket 
mint leaves, to garnish
spring onions, to garnish

Herbed Butter Sauce Prawns with Couscous PICTURE: Supplied 

Prepare the couscous by placing it in a large deep dish and covering it with boiling water or chicken stock. Cover with plastic wrap and leave for about 15 minutes until the granules have doubled in size.  
To make the butter sauce, fry the butter, garlic, ginger, herbs and chili in a large non-stick frying pan for 2 minutes. Add the zest and lemon juice and stir. Cook the prawns in a third of the sauce for 4 minutes and set aside. 
To make the salad, heat another third of the butter sauce in a pan over a medium heat. Add the garlic and cook for 30 seconds. Add the peas and asparagus tips and cook for 2 minutes. Add the 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 the pea and asparagus mixture. Toss in the wild rocket, transfer to a serving platter and serve with the prawns and remaining third of the butter sauce. Garnish with mint leaves and spring onions.

Recipe from Welcome to My Table by Siba Mtongana