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Prawns Cous Cous with peppers, curry and pomegranate

We propose you a recipe with an exotic taste: prawns Cous Cous with peppers, curry and pomegranade. For those who do not know what it is, Cous Cous is a typical food of North Africa, western Sicily and south-west Sardinia, composed of steamed bran grains (with a size of a millimeter before steaming, then it doubles its volume after it). In this recipe we pair it with fresh and summery ingredients, but it suits any kind of pairing and it can be eat both hot or cold. Here we are serving it with Bardolino Chiaretto DOC Classico 2016.

Ingredients for 4 people:
250gr Cous Cous
0,5 lt broth or water
1 table spoon curcuma
1 teaspoon curry di madras (if you please spicy tastes, you can use 1 table spoon)
¼ shallot
1 yellow pepper
1 red pepper
1 zucchini
1 lemon
200gr prawns
1 pomegranate
Olive oil, salt and parsley q.s.

Sauté shallot in oil in a pan and when hot add the vegetables previously cutted in small and equal pieces, to cook them all at the same time, with a pinch of salt.
The vegetables need to cook on heat for no more than 5 minutes to remain crunchy; at last add the prawns, cooking them for 1-2 minutes maximum, depending on their size.
Warm up the broth (or water, if you prefer a lighter cous cous) in which you’d add one table spoon of curcuma and a bit of extra virgin olive oil. When the broth boils, switch it off, add the cous cous and cover the pot. Wait 2 minutes (or the time suggested on the box) and, when it will have absorbed all the liquid and doubled its volume, the cous cous will be ready.
Add some oil to the cous cous and divide the grains that would have unite absorbing the water.
Put in the vegetables, the prawns, the pomegranate and the curry, finally season with salt, oil and parsley according to your taste.
At least, serve with a little lemon shaved skin and some pomegranate grains.

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