Recipe: Tasty Couscous with prawns and sausage

Couscous with prawns and sausage.

You can have Couscous with prawns and sausage using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Couscous with prawns and sausage

1. Prepare 340 g of frozen prawns, deveined.
2. It's 2 links of chorizo sausage, cut into 1/4 cm slices.
3. It's 1 of onion, chopped.
4. Prepare 3 cloves of garlic, finely chopped.
5. Prepare 1 of green pepper, chopped.
6. It's 1 of jalapeno popper, chopped.
7. You need 1 tsp of cumin.
8. You need 1 tsp of paprika.
9. Prepare 1 tsp of dried oregano.
10. Prepare 1/2 cup of dry white wine.
11. Prepare 150 g of cherry tomatoes, halved.
12. Prepare 1 1/4 cups of chicken stock.
13. Prepare 1 cup of golden couscous.
14. You need of Fresh cilantro, chopped for garnish.

Couscous with prawns and sausage instructions

1. Defrost the prawns and remove the shells. Lay both out on paper-towel lined plates in the fridge to dry for 30 minutes before cooking..
2. Add a good glug of olive oil to a medium pot on medium-high heat. Add the prawn shells and let them toast for 10 minutes in the oil. Use a wooden spoon to press down and extract all their goodness. Remove the shells and discard..
3. Add the sausages to the pot. Fry for about 5 or 6 minutes until they're brown and caramelized. Remove the sausages and set aside..
4. Add the onion, garlic, green pepper and jalapeno to the pot. Toss them in the oil and let cook for 2 or 3 minutes until softened. Sprinkle in the cumin, paprika and oregano, plus a dash of salt and a few grinds of black pepper, and continue cooking another 2 minutes..
5. Add the wine to the pot and give it a few minutes to cook off. Add the prawns and tomatoes, and return the sausage. Cook until the prawns just start to turn pink, about 2 minutes. Pour in the chicken stock and bring to a simmer. Sprinkle in the couscous and give everything a quick stir. Take the pot off the heat and cover with a lid. Leave it for 5 minutes.
6. Remove the lid and give the pot a stir to combine. Serve with a sprinkle of cilantro (the eagle-eyed will probably notice I used parsley; it's all I had at hand and worked alright)..