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
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.

You might also like

Mini Fusilli au bouillon de volaille façon laska coco citron crevettes Fusilli
40min
5
Make recipe
Tagliatelle aux champignons et parmesan Tagliatelle
20min
4
Make recipe
Cannelloni aux épinards, à la ricotta et aux pignons de pin Lasagne
35min
4
Make recipe
Fusilli avec agneau et poivrons Fusilli
30min
4
Make recipe