Shane Delia's Prawn and Pumpkin Couscous

Shane Delia's Prawn and Pumpkin Couscous

Cooking time


Place a small pot full of water on a high heat and bring to the boil. Add Lebanese couscous and cook for 9 minutes.

Remove and strain couscous (keep 100ml of the cooking liquid), drizzle with some Extra Virgin Olive Oil, mix and keep aside until required.

Place a large pan on a high heat, drizzle with Extra Virgin Olive Oil and add 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 chopped prawns and onions.

Allow prawns to colour on one side, approximately 2 minutes.

Add red Aleppo pepper, preserved lemon, sliced garlic and salt and toss to combine. Add half of the butter and allow to foam then add the cooked Lebanese cous cous.

Add cooking liquid and bring the boil. Once boiled, add butter and toss constantly to thicken up sauce.

Add the almonds, picked herbs, spinach and toss well.

Season with lemon juice to taste.

Place in a serving dish and enjoy!

Ingredients Chevron Icon

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 couscous

100ml blanching liquid from the couscous

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

1tsp red Aleppo pepper

Cobram Estate Robust Flavour Extra Virgin Olive Oil