Couscous with Shrimps and Perfumed Tomato Sauce
Main course
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This couscous with shrimps and perfumed tomato sauce is a sunny dish that evokes the flavors of the Mediterranean. I often prepare it for a quick lunch or a light dinner. The shrimps, tender and tasty, go perfectly with the homemade tomato sauce, perfumed with fresh herbs. It is a simple dish to make, perfect for weeknights when you have little time. The couscous, light and airy, absorbs all the aromas of the sauce, for a delicious and balanced result. A little lime juice brings a touch of freshness that enhances the whole. A real treat!
Ingredients (13 ingredients)
-
300 g couscous
-
to taste salt
-
450 g cooked peeled and deveined shrimps
-
1 piece lime
-
to taste chopped parsley
-
25 cl water
-
6 cl white wine
-
1 piece carrot
-
1 piece small onion
-
2 clove garlic
-
1 can peeled tomato sauce in juice
-
25 cl poultry broth
-
to taste olive oil
Preparation (6 steps)
Vegetable preparation
Peel and cut the carrot into small dice. Peel the onion and garlic. Put the onion in the bowl and chop 3 Sek./Stufe 5. Add the carrot and garlic in the bowl.
Vegetable cooking
Add the olive oil and cook 3 Min./120°C/Stufe 1.
Tomato sauce preparation
Add the peeled tomato sauce in juice, the poultry broth and the white wine. Season with salt and pepper. Cook 10 Min./100°C/Stufe 1 without the measuring cup.
Couscous cooking
Add the water and bring to a boil 3 Min./100°C/Stufe 1. Remove from the heat and add the couscous, cover and let stand for 10 minutes.
Mixing and adding the shrimps
Mix the couscous with a fork. Add the shrimps, the lime juice and mix gently with the spatele. Adjust the seasoning if necessary.
Service
Sprinkle with chopped fresh parsley when serving.
Finished cooking? Great! 🎉
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Created by
Marie Laurent
2
Rezepte
0
Kochbücher
Allergens
- Shellfish
- Gluten
- Sulfur dioxide and sulphites
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