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Prawn and vegetable cous cous

Colourful and balanced, this couscous dish pairs tender roasted vegetables with juicy prawns for a light yet satisfying meal. Cooked evenly with the Sametime function, it is finished with fresh lemon zest for a bright, fragrant touch, perfect for a simple lunch or relaxed dinner.

A flat plate of couscous topped with shrimp, cherry tomatoes, and zucchini, served on a table with fresh ingredients and a Smeg stand mixer in the background.
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A flat plate of couscous topped with shrimp, cherry tomatoes, and zucchini, served on a table with fresh ingredients and a Smeg stand mixer in the background.

250 g Cous cous
150 g Carrots
200 g Red pepper
205 g Shelled prawns
150 g Courgettes
2 Onions
240 ml Water

1

Cut the vegetables into cubes. Peppers, carrots, courgettes and red onion are recommended for preparation.

Prawn and vegetable cous cous
2

Place the cous cous in an oven dish and add the water, letting it absorb.

Then arrange the cut vegetables in another baking dish.

Arrange the prawns on the baking tray, ready for cooking.

Prawn and vegetable cous cous
3

Place in the oven and choose the Sametime cooking option, start the function following the Smeg oven's instructions regarding time and temperature for even and optimal cooking.

Prawn and vegetable cous cous
4

Take everything out of the oven and serve carefully, bringing out the colours and flavours.

Complete with grated lemon zest for a touch of freshness and fragrance.

Prawn and vegetable cous cous

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