Moroccan vegetable couscous with prawns and lime-yogurt sauce

Ingredients for 4 servings:

• 300 g couscous
• 2 m.-sized carrot(s)
• 1 m.-large zucchini
• 1 large onion(s), red
• 2 cloves garlic
• 2 tbsp parsley, chopped
• 1 tsp black cumin
• 1 tsp harissa
• e.g. salt and pepper
• 1 tbsp butter
• 12 prawns
• 500 g low-fat yogurt
• 2 small limes
• 1 pinch of saffron threads

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the lime yogurt sauce, mix the low-fat yogurt with the lime zest and juice. Season with saffron, pepper, and salt. It tastes best if it’s allowed to sit for a few hours. Peel the carrots and cut them into 1 cm cubes. Place them in a microwave-safe container with water and microwave for about 10 minutes (depending on the wattage). Prepare the couscous according to the package instructions. Then add the butter, harissa, black cumin, salt, and pepper. It should taste overly spicy! Dice the zucchini and onion as well. Fry in a pan with olive oil. Add the finely chopped garlic. Fry the prawns in oil in a second pan. Add the cooked vegetables to the couscous and toss with the parsley. Arrange the prawns on top of the vegetable couscous and serve with the lime yogurt sauce.