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ISRAEL COUSCOUS WITH SHELLFISH IN LOBSTER BROTH

Ingredients

Serves 10 pax

1 pkt Chef’s Choice Israeli pearl couscous
1 pkt Fisk blue mussel meat
1 pkt Selva Shrimp organic tiger prawn, peeled & tail on
1 btl      J.C.David lobster broth
1 tbsp    Australian garlic, peeled & chopped
1 tbsp    Pomace olice oil
Salt & pepper to taste

Cooking Method

1. Remove vein and tail from prawns and cut into bite size.
2. Sauté garlic, olive oil, mussel and prawns in a pan.
3. Add in lobster broth and couscous and bring to a boil until couscous is fully cooked.
4. Portion and serve

Recipe by Chef Clement
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We Recommend

  • Belcari Olive Pomace Oil
       $18.80/$72.00
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