Tomato Giant Couscous With Roast Vegetables, Prawns & Rosemary
16:30
A requested recipe (YAY, my first request!) hopefully it will be the first of many.
Sometimes the best dishes are ones that are made up on the spot just going off what is left in the fridge, and that's what this dinner was a product of. When making this, there was a week until I was to move back into my parents house so grocery shopping was out of the question. Instead it was time to get creative and I took to scouting the backs of the pantry, fridge and freezer to see what there was to be rustled up.
Serves: 2 people
Ingredients
- 80g giant couscous
- 1 chicken stock cube (follow packet guidelines)
- Half a can on chopped tomatoes
- half a yellow bell pepper, chopped chunks
- cup 1/2 butternut squash chunks, chopped chunks
- 1cup of courgette, halved
- 1 fresh rosemary stalk, plucked
- 12 prawns
- dried rosemary
- dried oregano
- 2 garlic cloves, squashed/pressed
- salt & pepper
- oil
Directions
- Preheat the oven to 200C. In an oven proof dish add the bell pepper, butternut squash, courgette, fresh rosemary, and squashed garlic along with a tbsp of oil and a pinch of salt and pepper and cook for 30 minutes. (to make this a one pot dish you can skip this part out and just place everything in the frying pan)
- When there is 10 minutes left of roasting the vegetables start making the couscous. In a frying pan add 1 tbsp of oil, giant couscous, chicken stock, chopped tomatoes with the dried rosemary and oregano and bring to the boil. Once boiled, reduce the heat and add the prawns.
- When the vegetable are nicely roasted add them along with the garlic and rosemary to the couscous, give a quick stir and continue to cook and monitor for a further 10-15 minutes or until the couscous is soft.
- Serve immediately and enjoy!
I hope you enjoy this recipe, if you give it a go show me your results on instagram at @gingerandthekitchen or comment down below!
Until next time,
Holly
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