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Grilled langoustines with citrus-dressed samphire, courgette and couscous salad

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

A lovely fresh seafood dish for summer that, once you’ve got the blanching out the way, is pretty quick to put together.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

Method

  1. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside.

  2. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside.

  3. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. 

  4. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest.

  5. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside.

  6. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides.

  7. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts.