1.50 lbs large prawns, peeled, deveined and well-rinsed
1¼ cups Israeli couscous
1 cup chopped fresh parsley, stems removed
In a large pot or Dutch Oven, heat just a little bit of extra virgin olive oil. Add the Chorizo sausages and cook just until crisp (hard Spanish chorizo should be cooked already.) Remove from heat and let drain on a paper towel.
Add the onions, garlic, and jalapeño to the same pot, plus a little more oi. Cook until onions are translucent. Add the spices and stir. Add the prawns and raise the heat to medium-high and cook for 3 to 4 mins or until prawns are firm and pink. Do not overcook the shrimp.
Meanwhile, boil 2 1/2 cups of water.
Return the Chorizo to the pot and add the couscous, a little more olive oil, a dash of salt and the boiling water. Turn the heat off immediately and cover. Let sit for 5 minutes. Uncover and stir in the fresh parsley.
Transfer to a serving dish and garnish with more parsley and a drizzle of Jalapeño olive oil.
Nutrition Facts
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