Couscous with Prawns, Summer Vegetables, and Wine

By Sally James
A simple and light dish made with large grained Israeli (pearl) couscous, prawns, and summer vegetables. A wonderful dish to take on picnics or to group “bring a dish” celebrations.
  • Course: Lunch


  • Fennel seeds
  • Israeli couscous
  • Large fresh basil leaves
  • lemon
  • olive oil
  • Summer vegetables
  • Uncooked prawns
  • white wine


  1. Blanch vegetables until nearly cooked.
  2. Refresh in iced water, drain, and set aside.
  3. Toast the couscous and fennel for 1 to 2 minutes in a dry saucepan, shaking pan over heat. Add the wine and bring to a boil. Reduce heat and cook until liquid is nearly absorbed.
  4. Add 1 to 1 1/2 cups salted water or stock, and cook 6 to 8 minutes more or until tender, adding more water if it is absorbed before couscous is done cooking.
  5. When couscous is nearly cooked, bring a splash more wine to the pan and add the prawns, cooking until opaque. Add the vegetables and cook (just to reheat).
  6. Pour over the couscous with the basil, lemon juice, and oil, and then toss to combine. Serve straight away and top with the lemon zest.