Couscous

Couscous au ragoût de crevettes, basilic et tomates

Ingredients

4
35min
  • 300g of Panzani Couscous
  • 1 lemon
  • 400g skinless cod
  • 16 peeled prawns
  • 2 cans of crushed tomatoes
  • 1 fresh chilli pepper
  • 4 garlic cloves
  • 1 tsp cumin
  • 2 bâtons de cannelle
  • 100g de petits pois frais ou surgelés
  • 1 pincée de basilic
pasta

Preparations steps

  • 1. Prepare the Couscous according to instructions on the package, add the lemon juice.
  • 2. In a large pan, heat up the olive oil and pour in the cumin and cinnamon. Add minced garlic and chilli pepper and continue to browning until you've achieved the desired amount of colour. Add crushed tomatoes, peas and salt. Simmer over medium heat for 10 minutes
  • 3. Cut the cod into large cubes and sauté in a different pan, along with the olive oil and shrimps.
  • 4. Remove the cinnamon from the sauce, add the sautéed cod and prawns, stir together, and then add the chopped basil.
  • 5. Serve with Couscous, garnishing with basil leaves.

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