Prawn and Couscous Risotto
This lean shellfish delicacy with tomato can be prepared in an instant.
400 g prawns
200 g couscous
200 ml tomato juice
50 ml olive oil
1 garlic clove
4 SAGA Steamable Deli Bags
Finely chop the chilli and garlic and cut the courgette into strips. Heat the olive oil in a pan and add the garlic and chilli. Stir in the prawns, courgette slices and tomato juice. Season with salt.
Divide both the uncooked couscous and prawn mix into four portions and place in the SAGA Steamable Deli Bags.
Tie the openings of the bags with cooking string, place in an oven and cook at 115°C (135°C) for approx. 8 minutes.
Garnish with rosemary and serve directly from the bags.
TOP TIP: If you don’t have SAGA Deli Bags, you can as easily prepare the portions by making pouches from four sheets of SAGA Cooking Paper.