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Tuesday, 2 April 2013

Garlic Prawn and Lemon Cous Cous with Shaved Fennel

With Mum at work and the boys in bed, this was a super quick supper for the big girl and I. 10 minutes maybe?

1/2 a small fennel bulb in thin slices
200 gms green prawns peeled
1/2 a lemon
1 cup cous cous
1 tbs garlic oil
Salt and pepper
1 handful chives chopped

Add the cous cous to a bowl along with the lemon, cover with boiling water then cover with a tea towel and allow to infuse/cook.
Mix the prawns and garlic oil together. Heat a medium frying pan to medium high then throw in the prawns along with some salt and pepper, toss until just cooked through. Remove the prawns to a clean plate then cook the shaved fennel for a couple of minutes in the garlic oil. Remove from the heat.
Remove the tea towel from the cous cous, squeeze the juice out of lemon and fluff the cous cous with a fork.
Add the cous cous to a clean plate, top with the prawns and fennel and the chopped chives. If necessary add more lemon juice.

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