Prawn, pumpkin & preserved lemon lebansese cous cous with mint & pine nuts
200g prawn cutlets, cut in half
1 whole preserved lemon, skin only, finely diced
150g butternut pumpkin, peeled and diced
4 cloves garlic, thinly sliced
150g Lebanese cous cous
100ml blanching liquid from the cous cous
100g baby spinach
1/3 bunch coriander, picked and washed
1/3 bunch parsley, picked and washed
1/3 bunch mint, picked and washed
30g toasted slivered almonds
50g unsalted butter, diced
½ brown onion, diced
Pinch of salt
1 lemon, juiced
1 tsp red Aleppo pepper
Place a small pot full of water on a high heat and bring to the boil. Add Lebanese cous cous and cook for 9 minutes.
Remove and strain cous cous (keep 100ml of the cooking liquid), drizzle with some olive oil, mix and keep aside until required.
Place a large pan on a high heat, drizzle with olive oil and add your diced butternut pumpkin, allow to colour and cook for approx. 10 min or until pumpkin is just softened.
Move pumpkin to side of pan and allow to heat up again and add your chopped prawns and onions.
Allow prawns to get colour on one side, approximately 2 minutes.
Add red Aleppo, preserved lemon, sliced garlic and salt and give a toss. Add half of your butter and allow to foam then add your cooked Lebanese cous cous.
Add cooking liquid and bring the boil. Once boiled, add the remaining butter and toss constantly to thicken up sauce.
Add your almonds, all your picked herbs, spinach and toss well.
Season with lemon juice to taste.
Place in a serving dish and enjoy!