Couscous with cauliflower, olives and shrimp

Name: Couscous with cauliflower, olives and shrimp
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Yield: 4
Ingredients: 45 g extra virgin olive oil; 300 g cauliflower in florets; 1 Liffo spoon fine salt; 300 g cleaned fresh prawns in small dice; 60 g pitted Taggiasca olives halved; 300 g pre-cooked durum wheat couscous; 2 Liffo spoons fine salt; 2 sprigs fresh dill chopped; 1 pinch black pepper; 0.5 units orange zest grated; 200 g orange juice

Prep time:: 10 min
Cook time:: 38 min
Total time:: 48 min
Serves:: 4

Ingredients

for 4 servings

extra virgin olive oil 45 g
cauliflower 300 g in florets
fine salt 1 Liffo spoon
cleaned fresh prawns 300 g in small dice
pitted Taggiasca olives 60 g halved
pre-cooked durum wheat couscous 300 g
fine salt 2 Liffo spoons
fresh dill 2 sprigs chopped
black pepper 1 pinch
orange zest 0.5 units grated
orange juice 200 g

Allergens: gluten, crustaceans

Couscous is at home in western Sicily, where it arrived from North Africa and met the sea. The orange — juice and zest — is what makes the dish recognisable: it brings a citrus sweetness that works better with prawns than lemon does. But enough talking — let's go straight to loading the ingredients into Liffo!

Setting up Liffo

Container 1

In the first container put 10 g of extra virgin olive oil, 150 g of cauliflower, in florets and 1 Liffo spoon of fine salt.

Nel primo contenitore mettete 10 g di olio extravergine di oliva, 150 g di cavolfiori a cimette e 1 cucchiaio Liffo di sale fino.

Container 2

In the second container put 10 g of extra virgin olive oil and 150 g of cauliflower, in florets.

Nel secondo contenitore mettete 10 g di olio extravergine di oliva e 150 g di cavolfiori a cimette.

Container 3

In the third container put 300 g of cleaned fresh prawns, in small dice and 60 g of pitted Taggiasca olives, halved.

Nel terzo contenitore mettete 300 g di gamberi freschi puliti a dadini piccoli e 60 g di olive taggiasche denocciolate a metà.

Container 4

In the fourth container put 300 g of pre-cooked durum wheat couscous, 2 Liffo spoons of fine salt, 2 sprigs of fresh dill, chopped, 1 pinch of black pepper and 0.5 units of orange zest, grated.

Nel quarto contenitore mettete 300 g di cous cous precotto di grano duro, 2 cucchiai Liffo di sale fino, 2 ciuffetti di aneto fresco tritato, 1 pizzico di pepe nero e 0.5 unità di scorze d'arancia grattugiate.

Container 5

In the fifth container put 25 g of extra virgin olive oil and 200 g of orange juice.

Nel quinto contenitore mettete 25 g di olio extravergine di oliva e 200 g di succo d'arancia.

Select when the recipe should be ready

Liffo needs 38 minutes of cooking for this dish.

Tips

Prefer fresh shrimp tails, alternatively prawn tails. Prefer pre-cooked medium-coarse grain couscous. Use orange with edible peel, otherwise omit the peel. Replace dill to taste with fresh fennel or marjoram.

Plating

Season to taste with extra virgin olive oil, ground black pepper, and orange zest.

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Let Liffo cook it

Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.

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