Pan-seared prawns with apricots and spiced couscousTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:54.9 kcal
Proteins:1.8 g
Fats:0.2 g
Carbohydrate:12.7 g
Fibers:2 g
Sugar:4.7 g
Cholesterol:0 mg
Sodium:8.9 mg
Calcium:21.8 mg
Energy:188 kcal
Proteins:6 g
Fats:0.8 g
Carbohydrate:43.4 g
Fibers:6.9 g
Sugar:16.1 g
Cholesterol:0 mg
Sodium:30.4 mg
Calcium:74.7 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
16
frozen raw prawns
5
ml
white wine
2
cloves of garlic
4
green onions
1
long green chili
olive oil
3
x
45
big handfuls of spinach
1
g
package spiced or traditional couscous
8
fresh apricots
1
lime
salt and pepper
METHOD
- Thaw and peel the prawns.
- Peel and chop the garlic and thinly slice the onions.
- Seed and finely chop the chili.
- Wash and coarsely chop the spinach.
- Sauté the onion and chili in olive oil.
- Add the spinach and let wilt for a few minutes.
- Meanwhile, let the couscous swell in 300 ml (1 1/4 cup) water for 5 minutes.
- In another skillet, melt the butter; once it foams, add the prawns, garlic and white wine. Remove the prawns once they change color.
- In the same skillet, lightly brown the halved apricots for a few moments.
- Add the couscous and the spinach seasoned with onion and chili; garnish with the prawns and the apricot halves.
- Season with salt and pepper and end with a drizzle of lime juice to taste.
