Serves 4, Ready in 20 Minutes
The langoustines in this dish may make it look elaborate but it’s actually really simple. This recipe reminds me of sun-soaked Mediterranean evenings by the coast and I hope it will transport you there too.
I use Greek couscous for this but you can also use fregola or a large, pearl couscous if you like.
INGREDIENTS
1 Onion, finely chopped
2 Garlic cloves, fienly chopped
2 Tablespoons oregano
1 Tin of chopped tomatoes (400g)
250g fregola or Greek cous cous
500ml Water
Small handful of fresh basil
1 Rosemary stem, leaves removed and finely chopped
12 Whole langoustines
Olive oil
Salt & pepper
To serve:
Small handful of parsley, chopped
Lemon wedges
METHOD
In a saucepan, heat a little olive oil and fry the onion and garlic until soft.
Add the tinned tomatoes, water, oregano, rosemary and basil and simmer on a low heat or until the couscous is fully cooked, topping up with any water needed if the mixture gets too dry while cooking.
5 minutes before the couscous is ready, heat a little oil in a frying pan and fry the langoustine for 5 minutes, turning once.
When the langoustine are ready, make a bed of couscous on the plate and top with 3 langoustine each. Squeeze over some fresh lemon juice and scatter fresh parsley over the top.