Kuruma shrimp with fennel-pistachio couscous, peach puree and rose scented coconut water foam

Woah, that's been a pretty long break and you have no idea how I missed cooking! We have a monthly event runing in the Hungarian food blog community and this time its all about edible flowers. I was wondering for a long while about what to prepare, I've almost missed the deadline! But finally, this light dish with kuruma prawns and ras el-hanout flavoured couscous with rose scented coconut foam was born. The fragant peach harmonise beautifully with the prawns, the rose and the hidden fennel in the couscous.

Ingredients:
for the couscous:
70 g couscous
100 g fish or vegetable stock
1 tablespoon butter
1/4 teaspoon ras el-hanout
1 small fennel
2 tablespoons coarsly chopped pistachio
salt, cayenne pepper
for the peach puree:
2 peaches
zest of 1/2 lime
for the foam:
1 teaspoon dried, fragant rose petals
100 ml coconut water
10 g lecithin
you'll also need:
2 prawns per person
1 clove garlic
salt, pepper
1 rose



Clean fennel and cut in about 1-2 mm cubes and set its green aside. Bring stock together with the diced fennel to the boil and cook for 1-2 minutes then add couscous and ras el-hanout. Set aside for 5-6 minutes, then stir in butter and pistachio. Check the instructions on the couscous pack, because you might need different amounts of liquid for the couscous and adjust it. Season with salt and cayenne pepper. For the puree use ripe peaches. Peel, remove the core and cut in chunks, then puree together with lime zest. For the foam warm half of the coconut water, add rose petals and let it stand for 5 minutes. Sieve and add to the rest of the coconut water, stir in lecithin and blend before serving.