Mediterranean shrimp Couscous

Method

1. 1

   Prepare shrimp: First cut the heads of half of the shrimp and set aside the tails. Cook the heads thoroughly and then use them in the broth preparation.

2. 2

   Prepare vegetables: Peel the onions and chop them finely, then peel the cloves of garlic and cut them into thin sticks.

3. 3

   Start the sauce: Heat half the oil in a casserole and brown the crushed shrimp heads. Then add garlic, onion, garnished bouquet, ras-el-hanout, two peppers, salt and pepper. Mix well for 2 minutes.

4. 4

   Add the tomatoes and cook the broth: Stir in the tomatoes and continue to mix for 10 minutes until dry. Then pour 1 litre of water and simmer with small broths for 30 minutes.

5. 5

   Filter the sauce and grab the shrimps: Filter the sauce carefully and book it. In a separate hopper, heat the rest of the oil and brown the whole tails and shrimps for 5 minutes, often turning them around.

6. 6

   Assemble and serve: Dive the golden shrimps into the coquette with the filtered sauce and simmer for 2 minutes so they can soak up many flavors. Add the fresh coriander and serve immediately with the couscous seed.

Nutrition

calories

620 kcal

fatContent

18 g

fiberContent

5 g

sugarContent

4 g

sodiumContent

650 mg

proteinContent

42 g

cholesterolContent

280 mg

carbohydrateContent

80 g

saturatedFatContent

3 g

unsaturatedFatContent

15 g

Indicative values from the source, for the original recipe.

Reviews