WHOLEMEAL COUSCOUS

ORGANIC PRODUCT

Certified by ICEA (Institute for Ethical and Environmental Certification)

THE RECIPE

COUSCOUS WITH PEAS AND PRAWNS

Ingredients:

FOR THE COUSCOUS

250 g of wholemeal or kamut couscous “La Madre Terra”

270 ml of water

2 spoons of extra-virgin olive oil “La Madre Terra”

1 peel of organic lemon

salt q.s.

pepper q.s.

30 g of butter

FOR THE SEASONING

300 g of fresh prawns

300 g. of peas

6 spoons of extra-virgin olive oil “La Madre Terra”

1 ripe tomato (but firm)

½ white onion

peel of half a lemon

1 little brunch of thyme

1 little brunch of sweet marjoram

Preparation:

Pour 270 ml of water in a pan, let it warm and add a good pinch of salt, two spoons of extra-virgin olive oil and the peel of a lemon. As the water starts to boil, add the couscous slowly, stir and turn the stove off. Add butter and level the couscous well with a spoon, then let it rest for 2 minutes so that the semolina soaks the water up. Peel the prawns, removing the tail as well, add salt and pepper and let them roast in a pan, with 3 spoons of hot olive oil, at medium flame for 5 minutes and letting them brown on both sides. Once they are cooked, move the prawns to some cooking blotting paper so that they lose the exceeding oil. Now divide the tomato into quarters and scoop the pulp and the seeds out, that will be whirled with a pinch of salt and pepper, a spoon of oil and the peel of half a lemon. Cut the external part of the tomato into small cubes and keep them aside. Chop the thyme and the sweet marjoram and keep them aside. Chop the onion very thin and let it fry in a pan with 2 spoons of olive oil; as soon as it starts to fry add the whirled tomato juice and keep on cooking at low flame for 5 minutes. Add the peas and little salt and pepper. Add also a part of the chopped herbs and cook for about 10 minutes, until the peas become tender, adding a bit of water if they become too dry. In the meantime take the lemon peel out of the couscous and add the remaining chopped herbs and the tomato cubes, stir and pour everything in the pan with the peas directly on a low flame. Stir accurately, if it is necessary add a bit of extra-virgin oil and add the prawns at last. Turn the flame off, blend the couscous and serve in small individual pots, hot or cold if you prefer.