Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Summer has officially landed and with it our fondness for the sea grows. As islanders we love to close to the sea, swimming in and more importantly eating from it. While local prawns are perfectly tasty eaten raw with very little seasoning, this recipe adds a little extra in the way of flavour.
ROSEMARY AND ORANGE PRAWNS WITH RAINBOW VEGGIE COUS COUS
- 2 sprigs rosemary
- 2 cloves garlic
- 1 tsp coarse salt
- Olive oil
- 1 tsp smoked paprika
- Pinch saffron
- 1 orange
- 12 king prawns
Rainbow veggie couscous
- 400g wholemeal couscous
- 1 bulb fennel, diced
- 1 red pepper, diced
- Handful baby asparagus, chopped
- 2 spring onions, sliced
- 1 chilli, finely chopped
- Large handful mint, finely chopped
- 1 orange, juice only
- 1 lemon, juice only
- Salt and pepper
- Olive oil
- Finely chop the rosemary and the garlic, add some salt, smoked paprika and a little olive oil and muddle into a paste in a pestle and mortar.
- Add the marinade to the prawns with one of the oranges cut into wedges and leave for 10 mins.
- To prepare the rainbow couscous, pour some boiling water over the couscous in a bowl until just covered and allow to stand for a few mins. Then fluff up with a fork.
- Finely chop all the veggies and the mint and add to the couscous.
- Squeeze the juice of the lemon and the orange over the couscous and season with salt, pepper and a lug of olive oil.
- Heat a pan and add the prawns together with the marinade and cook for 4 to 5 mins.
- Place the prawns over the coucous and serve with some more mint to garnish.