The contrast with the composed quality of the wholegrain couscous semolina is entrusted to the spicy prawns fragrant with brandy and the unmistakable sweetness of pan-fried artichokes.

Ingredients for wholegrain couscous with prawns, serves 2

approximately 160 g semolina for wholegrain couscous
approximately 250 g fresh Mediterranean prawns
2 fresh artichokes
approximately 150 g split red lentils
1 lemon
1 bunch of parsley
1 hot chilli pepper
2 cloves of garlic
1 shallot
a 2 cm piece of fresh ginger
half a small glass of brandy
extra-virgin olive oil
salt and pepper

couscous integrale con gamberi — The ingredients for the prized wholegrain couscous with artichokes, red lentils and prawns © Beatrice Spagoni

Method

In a saucepan, cook the couscous by first toasting it for 2 minutes in a pan, then covering it with twice its volume of water and seasoning lightly with salt. Meanwhile, trim and wash the artichokes, removing the tougher outer leaves and the tips, and cut off the stems, setting them aside. Fill a bowl with plenty of cold water and acidulate it with the juice of half a lemon. Cut the artichokes into small wedges, rub them with the remaining lemon and immediately drop them into the acidulated water (to prevent them from blackening). Remove the outer part of the stems, cut them into small pieces and drop them into the water with the artichokes as well. Once cooked, remove the couscous from the heat and leave it to rest. In the meantime, cook the red lentils in boiling water seasoned to taste with a shallot, a strip of lemon zest and a piece of ginger. As soon as they begin to soften, season with salt and remove from the heat (avoid letting them turn mushy). In a saucepan, heat 2 tablespoons of oil and gently fry a peeled garlic clove in it. Add the artichokes, drained, season with salt and pepper and cook over a high heat until they begin to soften; if necessary, add a little acidulated water, but keep them rather "al dente".

In a non-stick frying pan, heat another 2 tablespoons of oil with the remaining peeled garlic clove, the chilli pepper and a piece of ginger. After 2 minutes, add the prawns and sauté them over a high heat for 2–3 minutes, then deglaze with the brandy, season with salt and remove from the heat as soon as they have taken on some colour. Combine the couscous, artichokes and lentils with the prawns, mix together quickly and very gently, then serve.

The couscous is served immediately, piping hot and fragrant © Beatrice Spagoni

Wholegrain couscous with prawns, artichokes and red lentils with ginger