5-ingredient meal: Couscous with prawns

Couscous with Prawns, Peas and Wine


  • 1 cup Israeli couscous
  • 1 cup sparkling wine, (I use the Jansz)
  • 16 large peeled uncooked prawns
  • 1 cup peas
  • 1 cup baby arugula or torn basil leaves, loosely packed
  • Optional: 1 teaspoon fennel seeds
  1. Toast the couscous and fennel for 1-2 minutes in a dry saucepan, shaking pan over heat. Add the wine and bring to the boil. Reduce heat and cook until liquid is nearly absorbed, stirring occasionally to prevent sticking .

  2. Add 1 cup salted water or stock and cook for a further 5-10 minutes or until tender, adding more wine or liquid if becomes too dry.

  3. Snuggle prawns into mixture when it is nearly cooked, and cook until prawns are opaque and cous cous is tender but firm. , Add peas, remove from heat, cover and allow to steam off heat for 1 minute.

  4. Just before serving, fold through the arugula and serve straight away with lemon wedges and some flavored or extra virgin olive oil for drizzling.

Suggested Wine: Frogmore Creek Chardonnay

For more information, visit wineroads.com

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