Herbed Butter Sauce Prawns with Couscous
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