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Mediterranean Pearl Cous Cous w Baked Prosciutto

by GMV - Got My Vote!' (follow)
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Easy (2874)      Quick (1387)      Pasta (281)      Mediterranean (46)      Light meal (30)      Cous Cous (16)     

I am very fond of these Pearl cous cous. Pearl couscous is bigger, more “pearl”-like than the normal couscous and is much more delicious.

They are a great substitute for rice or pasta. They have a nice chewy texture and absorb the sauce really well.

This is a very moreish light dish.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4 servings

250g or 1 packet of pearl cous cous
200ml chicken stock
2 carrots
300g button mushroom
1 large red capsicum
100g frozen pea
1 small spanish onion
50g basil pesto sauce
30ml olive oil
4 slices of prosciutto
Pink sea salt & pepper to season

In a saucepan, bring the chicken broth to a boil.
Stir in the pearl cous cous.
Let the cous cous simmer for 5 minutes until all liquid is absorb and each grain looks plumb.
Remove from heat and set aside.

Add some olive oil in a separate frying pan on medium heat.
Lightly sauteed the spanish onion, carrot and red capsicum until soft.

Add mushrooms to the pan and cook for 1 minute.

Dilute the pesto sauce with 30ml of chicken stock.
Pour into the pan and let the vegetables absorb all liquid.
Add the cooked pearl cous cous to the pan.

Stir to combine well.
Add the frozen pea in the last 3 minutes.

Garnish with chive and season with pink sea salt and pepper.
A delicious vegetarian dish is ready to serve.

For the non-vegetarians:
Set baking oven on high.
Bake the prosciutto slices until crispy.
Cut into thin slices.
Scatter crispy prosciutto slices on top of the cous cous.

Use this as either a side dish or as a main.
A very filling and satisfying dish.

#Light Meal
#Cous Cous
I like this Recipe - 7
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