Prawns and "Pearls"

Ingredients for Prawns and "Pearls"

• 100g pearl (Israeli) couscous

• 100g sugar snap peas, strings removed, then halved

• 1 1/2 tablespoons unsalted butter, divided

• 140g peeled and deveined prawns

• 60ml dry white wine

• 1 small tomato, finely chopped

• 1 pinch of sugar

• 1 tablespoon chopped tarragon

Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoons butter and salt and pepper to taste.

While couscous and sugar snaps cook, toss prawns with 1/8 teaspoons each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté prawns, turning once, until just cooked through, about 3 minutes total. Transfer prawns with a slotted spoon to a plate.

Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return prawns to skillet and stir in tarragon.

Season with salt and pepper. Serve prawns and pan sauce on top of pearl couscous.

Avvertenza

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