members recipes

Since I do not possess timbale moulds I had to think about an adequate alternative. First try with a small wine glass failed. Couscous would not come out again. Hmm... I let my eyes wander around my kitchen and suddenly I knew: simply use the caps of the baby bottles. Just worked so well!

Ingredients
Coulis
2 big red bell peppers
1 red hot chili pepper
100 ml chicken stock
1 clove of garlic, finely chopped
lemon juice
Timbale
1 tsp sweet paprika powder
1/2 tsp ground cumin
2 cloves of garlic, finely chopped
250 g prawns, peeled and deveined
300 ml chicken stock
300 g instant couscous
1 red bell pepper, deseeded and finely chopped
1 bunch of fresh coriander, chopped
3 sticks of celery (yellow, tender ones), finely chopped
zest and juice of half a lemon
black pepper, freshly ground
coriander leaves to garnish

Method
Coulis
Put bell peppers under a grill, wait till the peel gets black and bubbly. Peel the peppers and remove the seeds. Use your blender or foodprocessor to mix peppers with the chickenstock, chili and garlic. Season to taste with a bit of lemon juice, set aside.

Couscous prawn timbales
Bring a pan to a medium heat, add a bit of olive oil and roast the garlic, paprika powder and ground cumin for about 2 minutes. Smells incredible!
Add prawns and roast for another couple of minutes until they are pink and opaque.
Remove the prawns from the pan. Add the chicken stock to the pan and bring to boil.
Cut the prawns into pieces of about 1 cm and set aside.
Slowly add the couscous while stirring, remove from the heat, cover and let soak for 5 minutes. Loosen with a fork or simply your fingers. Add coriander, celery, lemon zest and juice, ground pepper, prawns and half of the chopped bell pepper and mix well with fork or fingers.

Rub timbale moulds with a bit of oil. Squeeze couscous into the moulds. Unmould onto a plate. Put some pepper coulis around, sprinkle a bit of the chopped bell peppers on top and garnish with a coriander leaf.