Ingredients
- 320gr couscous
- 12prawns
- Celery
- Carrot
- Onion
- 1 saffron sachet
- Butter
- Extra virgin olive oil
- Salt & pepper
Preparation of the recipe
1
Boil 320gr of water (the same weight of the couscous) and add the saffron.
2
In a bowl, pour the hot water infused with saffron over the couscous, cover it, and let it rest until all the water has been absorbed.
3
Sauté the prawn tails in extra virgin olive oil and put them aside.
4
Stir-fry the finely chopped celery, carrot and onion. Add a scoop of water, a pinch of salt and pepper, and let it simmer for 5 minutes.
5
Add the prawns and a knob of butter to blend all the ingredients.
6
Serve our condiment on a base of couscous.
