Mediterranean shrimp Couscous

Ingredients

For 4 servings

• •700 g 700 g of large shrimp
• •550 g 550 g of fine couscous
• •250 g 250 g of crushed tomatoes
• •100 g 100 g of onions
• •2 g 2 g of garlic
• •1 1 bouquet
• •4 4 stems of parsley
• •3 3 leaves of celeribranch
• •1 1 laurel leaf
• •1 1 strand of thyme
• •2 2/3 tablespoon(s) of raselhanout
• •1 1 teaspoon(s) of sweet pepper
• •1 1 /2 teaspoon(s) of hot pepper
• •2 2/3 tablespoon(s) of chiseled coriander
• •7 cl 7 cl of olive oil
• •salt
• •pepper

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.