- 320gr couscous
- 1 saffron sachet
- Extra virgin olive oil
- Salt & pepper
Boil 320gr of water (the same weight of the couscous) and add the saffron.
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.
Sauté the prawn tails in extra virgin olive oil and put them aside.
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.
Add the prawns and a knob of butter to blend all the ingredients.
Serve our condiment on a base of couscous.