Couscous

Wok de Couscous et crevettes

Ingredients

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 oignons
  • 1 botte de persil plat
  • 180g de petits pois
  • 120g de pointes d'asperges vertes
  • 100g de pois chiches trempés la veille
pasta

Preparations steps

  • 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.

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