Name: Israeli Couscous with Chorizo and Prawns
Ingredients: 6 oz hard Spanish Chorizo, sliced into thin rounds on a bias; 2 tbsp Durant Jalapeño Fused Olive Oil, plus more for finishing; 1 small yellow onion, thinly sliced; 3 garlic cloves, finely chopped; 2 fresh jalapeño peppers, destemmed/seeded, finely chopped; 1 ¼ tsp teaspoons turmeric; 1 ¼ tsp teaspoons paprika; 1 ¼ tsp teaspoons ground cumin; 1 pinch sea salt; 1.50 lbs large prawns, peeled, deveined and well-rinsed; 1 ¼ cups Israeli couscous; 1 cup chopped fresh parsley, stems removed

11 Feb Israeli Couscous with Chorizo and Prawns

Posted at 00:39h in by Emma

CategoryEntrees, Recipes

Yields1 Serving

6 oz hard Spanish Chorizo, sliced into thin rounds on a bias

2 tbsp Durant Jalapeño Fused Olive Oil, plus more for finishing

1 small yellow onion, thinly sliced

3 garlic cloves, finely chopped

2 fresh jalapeño peppers, destemmed/seeded, finely chopped

1 ¼ tsp teaspoons turmeric

1 ¼ tsp teaspoons paprika

1 ¼ tsp teaspoons ground cumin

1 pinch sea salt

1.50 lbs large prawns, peeled, deveined and well-rinsed

1 ¼ 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.

Ingredients