Crab Tails with Couscous Oriental

Peel the crab tails and remove the intestines. Mix the ingredients for the marinade well and season with salt. Sprinkle the peeled crayfish tails with the marinade, mix well and leave to marinate for 20-30 minutes in a cool place.

Preheat the oven to 180 °C top-bottom heat (convection oven 160 °C , gas mark 3).

For the couscous: pour the saffron threads with the hot water.

In the hot olive oil, sauté the onion and garlic until translucent. Add diced bell bell pepper and dates. Sprinkle with curry powder and pour over the soaked saffron threads. Fold in well and sauté gently for about a minute. Pour in chicken soup, add the couscous and let it bubble up. When the liquid boils, remove the saucepan from the heat, cover with the lid and let it swell for about ten minutes (follow the instructions on the couscous package!). Pre-cooked couscous is used here!).

Mix tomatoes, cucumber cubes, olives, lime juice, grated lime peel, ginger, coriander and couscous. Season again if necessary.

Heat olive oil in a frying pan and sear the crab tails for about two minutes on each side. Place the crayfish tails on warmed plates and serve with couscous, sour cream and cucumber foam (see below) and Aceto balsamic vinegar, sprinkle with pine nuts.

Sour cream-cucumber foam: grind ginger, garlic, cucumber cubes, sour cream, lime juice and lime peel in a blender. Season vigorously with salt, curry and chili.

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