Courgette and shrimp couscous

Courgette and prawn couscous is the perfect summer recipe, excellent to enjoy cold at work or during trips out of town.

The arrival of summer encourages us to prepare delicious recipes that are excellent to be enjoyed cold, such as couscous with courgettes and prawns. These grains of durum wheat semolina, despite their exotic appearance, are one of the most cooked products in Sicily. They have an incredible preparation speed and versatility like few other ingredients.

If you still have some doubts about preparing cold couscous with courgettes and prawns, perhaps we could convince you by saying that it is essentially pasta prepared in another format. Ultimately it's all about semolina ! Our recipe with courgettes and shrimps, scented with fresh parsley and lemon zest, will finish its work of seduction. Ready to get cooking?

How to prepare the zucchini and prawn couscous recipe

1. First, pour the couscous into a large bowl and cover it with the same volume of hot water : the important thing is to always use the same cup as the unit of measurement. Cover with a plate or lid and leave to rehydrate for about 5 minutes .
2. In the meantime, prepare the other ingredients. Wash the courgettes , trim them and cut them into rather small pieces. Cook them in a pan with two tablespoons of oil until they are tender (about 10 minutes), then season with salt and pepper.
3. When they are almost ready, add the cleaned prawns or prawns and cook for a couple of minutes. They are ready when they take on a nice pink color .
4. Once the couscous has absorbed all the water, fluff it with a fork and season it with a drizzle of oil and a pinch of salt.
5. Add the courgettes, prawns and flavor everything with a grated lemon zest and freshly chopped parsley to taste.

And here is a video recipe very similar to our preparation:

If you love tasty recipes we recommend you also try our couscous with vegetables , another perfect recipe for summer.

storage

Couscous is one of those dishes that gains in flavor as time passes. After a day the beans will have absorbed all the flavors of the ingredients and it will be even better. Our advice is to keep it in the refrigerator for a maximum of 3 days and consume it cold or at room temperature.

Read also

Cold couscous: here's how to prepare it (and 10 ideas for seasoning it)