Bangkok Prawns With Coconut-Infused Couscous
Recipe

Add coconut milk, broth, green onion, soy sauce, and turmeric to medium saucepan. Bring to boil.

Add couscous and cover; remove from heat and let stand 5 minutes. Fluff with fork lightly before serving.

While couscous is standing, heat oil in large nonstick skillet over medium-high heat. Add prawns, garlic, ginger, hot pepper, and basil, and sauté 2 minutes, stirring often.

Add coconut milk, broth, lime juice, and turmeric, and corn starch mixture; simmer 2-3 minutes, stirring often, until sauce is thickened and prawns are cooked through.

Serve the sauté over the couscous. Pepper to taste.