Kuskuss

Couscous and shrimp stir-fry

Koostisosad

6
70min
  • 500g of Panzani Couscous
  • 1 clove garlic
  • 1 bunch of fresh coriander
  • 900g of cooked pink prawns
  • 1 teaspoon of ginger and cinnamon
  • 1 teaspoon of saffron
  • 0,25 L of water
  • Olive oil
  • 2
  • onions 1
  • bunch of flat-leaf parsley 180g
  • of peas 120g
  • of green asparagus tips 100g
  • of chickpeas, soaked overnight 2
pasta

Valmistamisetapid

  • 1. Sauté the onions in a big frying pan with olive oil until translucent.
  • 2. Then add the tomatoes (diced into 5mm cubes), chopped garlic, parsley and minced cilantro, and simmer over low heat for a few minutes.
  • 3. Then stir in the ginger, cinnamon and half of the saffron.
  • 4. Cover with water and finish cooking over low heat.
  • 5. Make the Couscous: pour the couscous into a suitable container, and add the same amount of water.
  • 6. Cover and let stand 5 minutes.
  • 7. Remove clumps with a fork.
  • 8. At the same time, cook the asparagus tips and peas in boiling water (until "al dente"), rinse under cold water, then drain gently, and set aside.
  • 9. Saute the shrimp in olive oil, and set aside.
  • 10. Check on and finish off the shrimp Couscous in the wok: make sure that everything is cooked, then dress the Couscous in the wok (to keep it warm) by making a concave shape in the centre and inlaying it with the fillings (aromatic garnish, chickpeas, peas, asparagus heads). Top with the asparagus.

Teile võib veel meeldida

Sweet couscous with dates and walnuts Kuskuss
20min
4
Retsept
Linguine Vongole Linguine
20min
4
Retsept
Fusilli with Gorgonzola sauce and courgettes Fusilli
30min
4
Retsept
Grilled Halloumi with breaded Fusilli and eggplant rocket salad Fusilli
20min
1
Retsept