Are you planning a dinner with friends? How about taking the opportunity to prepare some great finger food for a buffet?

The medium couscous cups with pesto and prawns,

can be prepared in just a few minutes, and they are good to impress!

The recipe is by Francesca Lucisano foodblogger at Giallo Zafferano.


  • 100 g medium couscous;
  • 200 ml water;
  • 150 g shelled prawns;
  • 100 g pesto;
  • ½ glass of white wine;
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste


Pour the medium couscous into a bowl and rehydrate it with water, then let it sit for 10 minutes and in the meantime clean the shrimps. After removing the shell and the black thread, put them in a frying pan with a little oil and leave them to take on flavour for 5 minutes.

After this time, add a little white wine and let it evaporate completely. As soon as the wine has evaporated, turn off the heat and let the shrimps cool down.

Take the bowl with the couscous and fluff it up with a fork. Season with salt and pepper and add the roughly chopped shrimps. Mix everything together very well, then compose the small glasses. Pour a teaspoon of pesto at the base and continue with a teaspoon of couscous. Continue in this way until you reach the top and finish with some pesto and a whole prawn. The medium couscous cups with pesto and prawns are ready to serve.



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