Print Options:

Israeli Couscous with Chorizo and Prawns

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.