Couscous with prawns and sausage

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Couscous with prawns and sausage. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Couscous with prawns and sausage is one of the most favored of current trending meals in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions every day. Couscous with prawns and sausage is something which I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Couscous with prawns and sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Couscous with prawns and sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Couscous with prawns and sausage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Couscous with prawns and sausage estimated approx 30 minutes.

To begin with this recipe, we have to prepare a few components. You can cook Couscous with prawns and sausage using 14 ingredients and 6 steps. Here is how you can achieve that.

This dish came about while brainstorming for a new way to cook prawns that required minimal effort. Not only did it meet both criteria, it was also a big hit with our daughter. Considering how much of a critic she's becoming, that's a pretty huge accolade. The version in the photo above came out a little saucier than intended. That's been accounted for and adjusted in the recipe below.

Ingredients and spices that need to be Get to make Couscous with prawns and sausage:

1. 340 g frozen prawns, deveined
2. 2 links chorizo sausage, cut into 1/4 cm slices
3. 1 onion, chopped
4. 3 cloves garlic, finely chopped
5. 1 green pepper, chopped
6. 1 jalapeno popper, chopped
7. 1 tsp cumin
8. 1 tsp paprika
9. 1 tsp dried oregano
10. 1/2 cup dry white wine
11. 150 g cherry tomatoes, halved
12. 1 1/4 cups chicken stock
13. 1 cup golden couscous
14. Fresh cilantro, chopped for garnish

Steps to make to make Couscous with prawns and sausage

1. Defrost the prawns and remove the shells. Lay both out on paper-towel lined plates in the fridge to dry for 30 minutes before cooking.
2. Add a good glug of olive oil to a medium pot on medium-high heat. Add the prawn shells and let them toast for 10 minutes in the oil. Use a wooden spoon to press down and extract all their goodness. Remove the shells and discard.
3. Add the sausages to the pot. Fry for about 5 or 6 minutes until they're brown and caramelized. Remove the sausages and set aside.
4. Add the onion, garlic, green pepper and jalapeno to the pot. Toss them in the oil and let cook for 2 or 3 minutes until softened. Sprinkle in the cumin, paprika and oregano, plus a dash of salt and a few grinds of black pepper, and continue cooking another 2 minutes.
5. Add the wine to the pot and give it a few minutes to cook off. Add the prawns and tomatoes, and return the sausage. Cook until the prawns just start to turn pink, about 2 minutes. Pour in the chicken stock and bring to a simmer. Sprinkle in the couscous and give everything a quick stir. Take the pot off the heat and cover with a lid. Leave it for 5 minutes
6. Remove the lid and give the pot a stir to combine. Serve with a sprinkle of cilantro (the eagle-eyed will probably notice I used parsley; it's all I had at hand and worked alright).

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So that's going to wrap this up for this exceptional food Recipe of Favorite Couscous with prawns and sausage. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!