Christmas! How are you spending the holidays? We are very calm, as a family, and enjoying the good weather this week is doing. It is a pleasure to walk in the mornings with the sun, have an aperitif in the open air ... mmmm a joy !!

And how are the menus these days? Surely you already have everything under control, but if it were not so, today I wanted to share with you one of the dishes that we will taste at my house today. We have decided not to make large elaborations and opt more for small, varied and light dishes, like this one orange-flavored cous cous with prawns and crunchy chili and lime earth. Would you like to try it? I already tell you that it is delicious and it tastes like glory !! It is also very simple to do, but will the name surprise a lot?

Orange-flavored cous cous with prawns and crunchy chili and lime earth

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Exotic cous cous flavored with orange with prawns and a spicy touch of kikos with chili and lime, ideal for holidays!

Orange-flavored cous cous with prawns and crunchy chili and lime earth

Cous cous aromatizado a la naranja con gambones y tierra crocante de chile y lima

Irene Arcas

Kitchen: Modern
Recipe type: incoming
Calories: 375
Rations: 4

Total time:

Ingredients

flavored cous cous:

- 200 g of precooked couscous
- 100 g of vegetable broth or slightly salted water
- 200 g of orange juice
- 4 cm ginger
- a pinch of cinnamon
- zest of the skin of 1/2 orange
- salt to taste
- pepper to taste
- a splash of olive oil

Prawns:

- 16 prawns
- salt flakes (better if it is black because it is more attractive)
- olive oil

Crispy earth:

- 50 g of kikos
- 2 cayenne (quantity and optional ingredient)
- the skin of 1/2 Lima

Preparation

We put all the ingredients of the crunchy earth in the glass and crush 30 seconds at speed 10. We withdraw and reserve.
We put all the ingredients in the glass except the couscous and program 5 minutes, temperature 100 °, spoon speed, left turn.
We let infuse 5 minutes with the glass closed.
We place the couscous in a large container with a lid.
We program 1 minute, 100 °, spoon speed, left turn. We pour this preparation over the couscous, remove the ginger and stir well with a fork. Cover the couscous and let it rest for 5 minutes. We stir again with the fork and close again. After another 5 minutes we repeat the operation, stir well with a fork to release the grains and leave covered.
While we cook the peeled prawns in a pan or grill with a little oil. If we have a torch, we can use it to give it a more intense flavor with a touch of the grill.
We put the couscous on a plate with an elongated shape or with a tie ring. The prawns on top, with the flaked black salt and the crispy earth on the sides of the plate.

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Orange-flavored cous cous with prawns and crunchy chili and lime earth