For ➍300 g couscous
1½ tablet fish broth
500 g prawns raw & unpeeled (thawed)
190 g toasted almonds
15 g coriander
20 g flat leaf parsley
10 cl extra virgin olive oil
250 g cherry tomatoes on the branch
4 cloves garlic, minced
2 onions, cut into half rings
Put the couscous in a large bowl. Dissolve 1 broth tablet in 35 cl of boiling water. Pour over the couscous and stir. Leave covered for 10 m. Stand.
Meanwhile peel the prawns, saving the tails. With a sharp knife remove the gut.
Put the almonds, coriander, parsley and oil in a high cup and puree with a hand blender until pesto.
Stir in the couscous with a fork. Keep 2 tbs almond pesto apart and mix the rest with the couscous. Season with pepper and a little salt. Place the tomatoes on the stem on top*.
Heat 1 tbs pesto in a frying pan and fry the garlic for 1 m. Add the onion and cook for 4 m. Add 25 cl of boiling water and ½ tablet of stock. Bring to the boil and simmer 2 minutes. Simmer.
Add the shrimp to the sauce and simmer for 5 m or until done.
Put the sauce in a bowl and toss the rest of the pesto through. Serve with couscous.
Meanwhile peel the prawns, saving the tails. With a sharp knife remove the gut.
Put the almonds, coriander, parsley and oil in a high cup and puree with a hand blender until pesto.
Stir in the couscous with a fork. Keep 2 tbs almond pesto apart and mix the rest with the couscous. Season with pepper and a little salt. Place the tomatoes on the stem on top*.
Heat 1 tbs pesto in a frying pan and fry the garlic for 1 m. Add the onion and cook for 4 m. Add 25 cl of boiling water and ½ tablet of stock. Bring to the boil and simmer 2 minutes. Simmer.
Add the shrimp to the sauce and simmer for 5 m or until done.
Put the sauce in a bowl and toss the rest of the pesto through. Serve with couscous.
*Or add to the pesto.
The Sicilian town of Trapani was founded bij Greek colonists, conquered by Phoenicians, Carthago and Rome. Under Muslim rule, it became an important port for the sale of salt. It is still very close to Africa and continues the culinary traditions. The pesto is adapted from Genuese sailors, coming to Sicily, using local products as tomatoes and almonds.
