Couscous with shrimp, orange and fennel

Ingredients

For 1 serving

• Couscous65 g
• Shrimp150 g
• Orange1
• Fennel120 g
• Black olives5
• Extra virgin olive oil10 g
• Parsley4 g
• Saltto taste

Contains: gluten, shellfish,

In season: December – March

Method

1. Bring a small pan of water to the boil. Put the couscous in a bowl with a pinch of salt, pour over the same volume of boiling water, cover and leave for 5 minutes, until all the water is absorbed; fluff it up with a fork.
2. Meanwhile peel the orange with a small knife and cut out the segments over a bowl, catching the juice; remove the tough outer layers of the fennel and slice it very thinly; slice the black olives into rings; chop the parsley.
3. Peel the prawns, cut along the back and remove the black vein.
4. Heat half the oil in a pan over high heat and sear the prawns for 2 minutes, until pink and opaque; add a pinch of salt.
5. Combine the couscous, prawns, orange, fennel and olives, dress with the remaining oil and the reserved orange juice and finish with the parsley.