LANGOUSTINES WITH GREEK COUSCOUS
Serves 4, Ready in 20 Minutes
The langoustines in this dish may make it look elaborate but it’s actually really simple. This recipe reminds me of sun-soaked Mediterranean evenings by the coast and I hope it will transport you there too.
I use Greek couscous for this but you can also use fregola or a large, pearl couscous if you like.
INGREDIENTS
1 Onion, finely chopped
2 Garlic cloves, fienly chopped
2 Tablespoons oregano
1 Tin of chopped tomatoes (400g)
250g fregola or Greek cous cous
500ml Water
Small handful of fresh basil
1 Rosemary stem, leaves removed and finely chopped
12 Whole langoustines
Olive oil
Salt & pepper
To serve:
Small handful of parsley, chopped
Lemon wedges
METHOD
In a saucepan, heat a little olive oil and fry the onion and garlic until soft.
Add the tinned tomatoes, water, oregano, rosemary and basil and simmer on a low heat or until the couscous is fully cooked, topping up with any water needed if the mixture gets too dry while cooking.
5 minutes before the couscous is ready, heat a little oil in a frying pan and fry the langoustine for 5 minutes, turning once.
When the langoustine are ready, make a bed of couscous on the plate and top with 3 langoustine each. Squeeze over some fresh lemon juice and scatter fresh parsley over the top.