Israeli couscous with celery garlic prawns

Name: Israeli couscous with celery garlic prawns
Yield: 4
Ingredients: 1 Tbsp Fresh ginger, grated; 1 clove Crushed garlic, or 2 (Main); 1 Lemon, zest & juice; 1 Red chilli, finely chopped; 1 to taste Salt & freshly ground pepper; 1 Couscous (Main); 2 Celery stalks; 1 Fish stock; 1 Prawns, (as many as you like); 1 handful Cherry tomatoes, (cut in half); 1 Chervil, lots, or mint.; 1 to taste Salt & freshly ground pepper

for 4 people

Tamara West

Warren Elwin

Food writer

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Marinade

1 Tbsp	Fresh ginger, grated
1 clove	Crushed garlic, or 2 (Main)
1	Lemon, zest & juice
1	Red chilli, finely chopped
1 to taste	Salt & freshly ground pepper

Couscous

1	Couscous (Main)
2	Celery stalks
1	Fish stock
1	Prawns, (as many as you like)
1 handful	Cherry tomatoes, (cut in half)
1	Chervil, lots, or mint.
1 to taste	Salt & freshly ground pepper

Directions

Marinate some prawns 1 hour.
Cut 2 celery stalks diagonally and blanch and refresh in iced water.
Cook couscous according to packet instructions (using chicken or fish stock if available).
Grill or barbecue the prawns until just cooked. Fluff the couscous up with a fork, add the prawns, celery and a handful of coloured cherry tomatoes (cut in half) and lots of fresh chervil or mint. Season to taste.