Things that strike me

I like food to be easy to prepare and I trample on sensibilities to do so.

For this you need some:

1. big prawns. Usually Tesco have these things in the fridge department, often with the tails still stuck in shells. The key issue is “big”. Not the poncy little ones you put in prawn cocktail
2. couscous which you will find in every supermarket now
3. onion. I use one smallish red onion per person
4. another vegetable – I typically use a pepper and currently, courtesy of the lack of re-stocking in Tesco on Friday owning to the weather, that’s been a yellow pepper. Pepper per person.
5. Cajun flavouring. I only use the Schwartz special blend Cajun that you will find (frequently sold out) in the dried herbs and spices section of most supermarkets.
6. olive oil.

Boil some water. Per person, three decent gwals of couscous into a serving plate that can handle heat (don’t use the rubberwood one). My typical measured gwal is a Glorian Jean’s scoop, so icecream scoop sized is about right. Cover with boiling water. If you are feeling adventurous you can throw a little lemon or lime juice in there and some mixed herbs. Stir every once in a  while.

Frying pan, low heat, some olive oil. Chop the onions and slowly cook on a low heat. Chop the pepper and throw in on top of the onions. Fling in some of the Cajun stuff (the amount depends on how hot you want this to be) and cook until the vegetables are soft.

Throw the prawns in on top along – depending on your gut instinct and whether the onions are starting to burn – a little olive oil and a lot more of the Cajun stuff. Turn up the heat a bit. Toss around a lot and try to sear the outside of the prawns with the spice blend. I usually aim for that “just barbecued” look on the prawns. Typically they are sold ready cooked; I just additionally shallow fry them with the vegetables.

Then throw the whole lot in on top of the couscous, toss around some, serve with something cold to drink.