Caxton magazines staffThis recipe was taken from Jane Coxwell’s Fresh Happy Tasty cookbook (HarperCollins). As the personal chef aboard famed clothing designer Diane von Furstenberg’s yacht, Jane’s recipes are globally-inspired and well-suited to South Africa’s sunny climate.
INGREDIENTS
- 680g uncooked shrimp
- 2 cups uncooked Israeli couscous
- 2 cups grated zucchini
- 2–3 garlic cloves, minced
- ¼ red onion, finely chopped
- 3 whole shallots, thinly sliced
- 2T extra virgin olive oil
- 1Tground cumin
- juice of 1 lemon, plus more as needed
- *agave nectar
- Maldon or other flaky salt
- freshly ground black pepper
- 1 large handful fresh coriander leaves
- 1 large handful fresh flat-leaf parsley leaves
- 1 handful fresh dill leaves (no big stems)
METHOD
1. Bring a large pot of salted water to a boil. Add the shrimp and cook for about 1 minute, until pink. (The exact time will depend on their size, but be careful not to overcook them.) Remove the shrimp with a slotted spoon and run cold water over them to stop them from cooking.
2. Keep the water boiling and add the couscous. Cook for 8–10 minutes, until al dente.
3. While the couscous is cooking, place the zucchini in a bowl and add the garlic, red onion, shallots, and shrimp.
4. Drain the couscous and run it under cold water to stop it from cooking. Shake off as much excess water as possible and add the couscous to the bowl with the zucchini.
5. Add the olive oil, cumin, lemon juice, and a squeeze of agave nectar; season with salt and pepper. Give it a good mix and check the seasoning. Add the herbs and mix again. Recheck the seasoning, adding more lemon juice if necessary.
*Cook’s note: Maguey Agave Syrups are made in South Africa and are available from Spar, Clicks, Health Stores and select pharmacies or visit agavenectar.co.za
This recipe serves 4–6.
