Author
blucouscous
Category
LOW GI
Date
SEPTEMBER 16, 2019
Yields
4 Servings
Ingredients
- 1 tbsp olive oil
- 1/2 chopped onion
- 1 tbsp finely grated ginger
- 2 cloves garlic, crushed
- 1/2 small chilli, finely sliced
- 1 tbsp mild curry powder
- 20 green prawns, shelled and deveined
- 1 cup pearl couscous
- 300 g mushrooms, washed and sliced
- 1 3/4 cups salt-reduced chicken stock
- 200 g baby spinach leaves
- juice of 1 lime
- ½ teaspoon salt
- 4 tbsp finely cut coriander leaves
- 1Heat the oil in a non-stick wok and stir-fry the onion, ginger, garlic and chilli for 2 minutes on medium heat.
- 2Stir in the curry powder, then add the prawns and stir-fry until just done. Transfer prawns to a bowl.
- 3Add the pearl couscous and mushrooms to the wok and stir well for two minutes on medium heat. Add the boiling stock and bring to a simmer. Stir well and cook covered for about eight minutes.
- 4 Stir in the spinach leaves and cook for an extra minute. Stir in lime juice and prawns, sprinkle the coriander leaves on top and serve.
