• 5 oz / 142 grams spinach (one clamshell of baby spinach)
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1/2 lemon, grind and pith removed
  • 1/4 tsp sea salt
  • 2 cups Israeli couscous (pearl couscous)
  • 4 cups cold water
  • 400 grams raw prawns or shrimp
  • 1 tbsp olive oil
  • 1/4 tsp crushed red pepper flakes


  1. Bring 4 cups of salted water to a boil. Add couscous, cover, and reduce heat. Cook, undisturbed for 15 minutes. Fluff with a fork.
  2. Meanwhile,place spinach, basil, pin nuts, garlic clove, 1/4 cup olive oil, 1/2 lemon (with grind and pith removed), and 1/4 tsp sea salt into a blender. Blend until smooth. Pour over cooked couscous and mix until fully coated.
  3. In a medium bowl, toss together prawns, olive oil, and red pepper flakes. Heat a large skillet to medium-high and cooked prawns until pink, turning once. About 6-7 minutes total.
  4. Top pesto couscous with prawns and serve.

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