Springlike vegetable couscous with prawns

Name: Springlike vegetable couscous with prawns
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Carrots; 250 g Sweet peas; 2 Spring onions; 7-10 Tbsp Salt; 300 g Couscous; 2 TABLESPOONS Sunflower oil; 16 raw shrimps (about 25 g each; without head, in shell); 7-10 Tbsp Pepper; 2 TABLESPOONS + 50 g cold butter; 1 Lemon

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Carrots
250 g Sweet peas
2 Spring onions
7-10 Tbsp Salt
300 g Couscous
2 TABLESPOONS Sunflower oil
16 raw shrimps (about 25 g each; without head, in shell)
7-10 Tbsp Pepper
2 TABLESPOONS + 50 g cold butter
1 Lemon

Directions

1
Peel, clean and wash the carrots. Wash and clean the sugar snap peas. Clean and wash spring onions. Cut carrots into slices and spring onions into rings
2
Bring 300 ml salted water to the boil and stir in the couscous. Add 1 tablespoon of oil, remove from the heat, cover and allow to swell for about 10 minutes
3
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for about 4 minutes while turning. Season with salt and pepper. Heat 1 tablespoon butter and 100 ml water in a saucepan. Season with salt. Steam carrots and sugar snap peas in it for about 3 minutes. Add spring onions, drain vegetables
4
For the sauce, halve the lemon and squeeze the juice. Cut 50 g cold butter into cubes. Boil up the lemon juice. Add butter cubes and mix with a whisk. Season with salt and pepper. Stir 1 tbsp. butter into the couscous. Arrange couscous, vegetables and prawns on plates and mix with
5
drizzle gravy