Recipe from Kate Logan
1035 views
Couscous with Crawfish
 
Cooking time: 50 min
Servings 5
You can cook crawfish in many ways - a lot of salt in boiling water, bay leaves and allspice. This is acceptable if there is dry dill present, and if it is not, then add lots and lots of fresh dill. But, to be honest, there is one secret from our ancestors: they specially collected and dried long stems of dill all summer long - the broth on them turns out to be very fragrant! You can leave the clawed shells on the dish to adorn it.

Ingredients
servings

  • Crawfish
    1 lbs.
  • Dried dill, kosher salt, black pepper
    3 oz.
  • Uncooked couscous
    1 lbs.
  • Cold water
    1 qt.
  • Cherry tomatoes, halved
    6 pcs.
  • Lemon
    0,5 pcs.
  • Vegetable oil
    3 fl.oz.
  • Sprig of dill
    3 pcs.
  • Bay leaves
    3 pcs.
  • Black pepper and salt
    to taste
  • Carrot
    2 pcs.

Nutrition facts per serving

  • Calories

    542 kcal

  • Protein

    23 g

  • Fat

    56 g

  • Carbohydrates

    243 g

Method

  • Rinse bunches of parsley and dill. Pour boiling water over lemon. Remove the peel after thoroughly washing the carrot and scraping any remaining dirt off with a knife. Free the onion from the husk. Take a large saucepan. Lay bunches of greens at the bottom. Link them for convenience. Then it will be easier to catch. Add parsley and peppercorns. For taste, you can put coriander. Dill umbrellas will also give an appetizing aroma. Cut half a lemon into circles and put in a saucepan. Add carrots and onions. Salt generously and add water. Put on the burner. Boil over medium heat.

  • Crawfish preparation. Crawfish must be alive. Otherwise, you risk poisoning. Rinse them thoroughly under running water. It is best to soak them in cold water for 30 minutes. Throw the crawfish into the boiling water. Crawfish will instantly turn red, cooking them for at least 20 minutes is required. Large ones require longer cooking - at least half an hour. After the specified time, turn off the heat and leave the crawfish in the pan to brew for another 5 minutes. The crawfish will be saturated with fragrant broth and will be juicy. Use a slotted spoon to remove the crawfish from the broth. Put on a separate dish.

  • Couscous doesn't need to be cooked. All you need to do is steam it for exactly 15 minutes.  Maintaining the ratios of cereal to liquid when making couscous is crucial. As a rule, this cereal is steamed with water (boiling water)using a ratio of 2 volumes of liquid to 1 volume of couscous. We encourage you to take a little less water to make sure you get a crumbly side dish, and not a wet, lumpy side dish. You can omit vegetable oil if you don't want to. Instead, use buttercream, it will be more fragrant. The amount of salt is a matter of taste. You can diversify couscous, due to various spices - the choice is always yours.

  • Arrange the couscous on a plate and slice the cherry tomatoes for garnish. Put the cooked crawfish on top of the grits and serve with dry white wine or beer.

Notes

  • Can couscous be harmful? Yes, if abused. Firstly, if you use such cereals in large quantities, it can provoke constipation. You should also be careful with some bowel diseases. Secondly, it contains gluten, which can cause allergies. Thirdly, do not get carried away and those who are overweight.

  • You can also cook couscous in a slow cooker.

Bon Appetit!

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