Couscous with prawns and sausage

Name: Couscous with prawns and sausage
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 340 g frozen prawns, deveined; 2 links chorizo sausage, cut into 1/4 cm slices; 1 onion, chopped; 3 cloves garlic, finely chopped; 1 green pepper, chopped; 1 jalapeno popper, chopped; 1 tsp cumin; 1 tsp paprika; 1 tsp dried oregano; 1/2 cup dry white wine; 150 g cherry tomatoes, halved; 1 1/4 cups chicken stock; 1 cup golden couscous; Fresh cilantro, chopped for garnish

Robert Gonzal @robert

Vancouver BC

This dish came about while brainstorming for a new way to cook prawns that required minimal effort. Not only did it meet both criteria, it was also a big hit with our daughter. Considering how much of a critic she's becoming, that's a pretty huge accolade. The version in the photo above came out a little saucier than intended. That's been accounted for and adjusted in the recipe below.

Robert Gonzal @robert

Saved

Ingredients

30 minutes

4 servings

340 gfrozen prawns, deveined
2 linkschorizo sausage, cut into 1/4 cm slices
1onion, chopped
3 clovesgarlic, finely chopped
1green pepper, chopped
1jalapeno popper, chopped
1 tspcumin
1 tsppaprika
1 tspdried oregano
1/2 cupdry white wine
150 gcherry tomatoes, halved
1 1/4 cupschicken stock
1 cupgolden couscous
Fresh cilantro, chopped for garnish

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Steps

30 minutes

1

Defrost the prawns and remove the shells. Lay both out on paper-towel lined plates in the fridge to dry for 30 minutes before cooking.
2

Add a good glug of olive oil to a medium pot on medium-high heat. Add the prawn shells and let them toast for 10 minutes in the oil. Use a wooden spoon to press down and extract all their goodness. Remove the shells and discard.
3

Add the sausages to the pot. Fry for about 5 or 6 minutes until they're brown and caramelized. Remove the sausages and set aside.
4

Add the onion, garlic, green pepper and jalapeno to the pot. Toss them in the oil and let cook for 2 or 3 minutes until softened. Sprinkle in the cumin, paprika and oregano, plus a dash of salt and a few grinds of black pepper, and continue cooking another 2 minutes.
5

Add the wine to the pot and give it a few minutes to cook off. Add the prawns and tomatoes, and return the sausage. Cook until the prawns just start to turn pink, about 2 minutes. Pour in the chicken stock and bring to a simmer. Sprinkle in the couscous and give everything a quick stir. Take the pot off the heat and cover with a lid. Leave it for 5 minutes
6

Remove the lid and give the pot a stir to combine. Serve with a sprinkle of cilantro (the eagle-eyed will probably notice I used parsley; it's all I had at hand and worked alright).